High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and de...
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2018
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643818309721 http://hdl.handle.net/20.500.12123/3976 https://doi.org/10.1016/j.lwt.2018.11.021 |
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