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Impact of HPP on antioxidant capacity of fruit beverages
date:Dec 22, 2015
Pa/25-44 C/6 min) on antioxidative factors and also on vitamin C and carotenoids in juices from oranges, apples, peaches also from mixed citrus juices. The authors reported no significant difference in water-soluble antioxidant capacities between the pressure treated and the control samples. The antioxidative capacity of the samples against hydroxyl radicals also followed the same.

Sanchez-Moreno et al. (2005) studied the effect of HPP (400 MPa/40 C/1 min) on the radical scavenging capacity of

07/06 07:42