High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety.

Abstract

Fruits contain a variety of nutrients and polyphenols that are associated with health benefits. Year-round availability of fresh fruits is limited due to perishability. Processing fruits extends shelf life. Individual quick-frozen fruit is the most common for fruits, but nowadays, processing fruits into beverages offers extended shelf life and new market… (More)
DOI: 10.1021/jf404400q

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Cite this paper

@article{Tadapaneni2014HighpressurePO, title={High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety.}, author={Ravi Kiran Tadapaneni and Hossein Daryaei and Kathiravan Krishnamurthy and Indika Edirisinghe and Britt M Burton-Freeman}, journal={Journal of agricultural and food chemistry}, year={2014}, volume={62 18}, pages={3877-85} }