Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar (Mangifera indica L.)

High‐pressure homogenization (HPH) was applied within a range of 300 to 1000 bar for 2 to 8 cycles. At constant dry matter (6.2%), pulp mass increased from 3.7 to 8%, indicating a change in particle organization. D90 varied from 197 to 20 μm depending on the pressure and number of cycles. The aggreg...

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Veröffentlicht in:	Journal of food processing and preservation 2022-11, Vol.46 (11), p.n/a
Hauptverfasser:	Joly, Victoria, Brat, Pierre, Nigen, Michael, Lebrun, Marc, Maraval, Isabelle, Ricci, Julien, Forestier‐Chiron, Nelly, Servent, Adrien
Format:	Artikel
Sprache:	eng
Schlagworte:	Food engineering Life Sciences
Online-Zugang:	Volltext
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