Validation of high-pressure homogenization process to pasteurize Brazil nut (Bertholletia excelsa) beverages: Sensorial and quality characteristics during cold storage
This article belongs to the Special Issue Process Intensification on Beverages Production.
| Autores: | , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2023 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/334125 |
| Acesso em linha: | http://hdl.handle.net/10261/334125 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Brazil nut Plant-based beverage Ultra-high-pressure homogenization Microbial inactivation Shelf-life period E. coli |
| Resumo: | This article belongs to the Special Issue Process Intensification on Beverages Production. |
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