Effects of supercritical carbon dioxide on the physicochemical properties of apple juice enriched with Brazilian ginseng roots extract
The development of non-thermal treatments associated to the formulation of functional products have been a challenge for the food industry. In this sense, the enrichment of apple juice with aqueous extract of Brazilian ginseng (Pfaffia glomerata) followed by the processing of the beverage using supe...
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| Main Authors: | , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Universidade Estadual de Campinas
2019
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| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1024 |
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