Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins

• Váldodahkkit: Antonio Morata (Dahkki), Juan Manuel del Fresno (Dahkki), Mohsen Gavahian (Dahkki), Buenaventura Guamis (Dahkki), Felipe Palomero (Dahkki), Carmen López (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: MDPI AG, 2023-09-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole gra...