Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
The objective of the present study was the evaluation of the bioactive compounds, physical properties and microbiological qualities of herbal-plant infusion as affected by high pressure processing (400 or 500 MPa at 25°C for 15 or 30 min) and thermal processing (90°C for 1-3 min). It was found that...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84894060295&partnerID=40&md5=963c02bb82eba1093f13ad1db8931c29 http://cmuir.cmu.ac.th/handle/6653943832/550 |
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| Institution: | Chiang Mai University |
| Language: | English |