Impact of thermal, high‐pressure and ultra‐shear pasteurisation technologies on beetroot juice metabolites using untargeted nuclear magnetic resonance spectroscopy

Summary The impact of three food pasteurisation technologies, namely thermal, high‐pressure and ultra‐shear processing, on the metabolites of beetroot juice was evaluated using a processomics approach with nuclear mass resonance (NMR) as an analytical technique. Two batches of beetroots acquired fro...

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Veröffentlicht in:	International journal of food science & technology 2024-08, Vol.59 (8), p.5754-5766
Hauptverfasser:	Guduru, Sai Sasidhar, Balasubramaniam, V.M., Hatzakis, Emmanuel
Format:	Artikel
Sprache:	eng
Schlagworte:	Alanine Beetroot beets Biomarkers chemometrics Discriminant analysis fructose gamma-aminobutyric acid glucose Glutamine high pressure Juices least squares Leucine Magnetic resonance spectroscopy Metabolites metabolome NMR NMR spectroscopy Nuclear magnetic resonance nuclear magnetic resonance spectroscopy pasteurisation Pasteurization principal component analysis Principal components analysis Process parameters processing Shear Sugar beets temperature thermal Valine
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