Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species

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Updated: Feb 3, 2026

Synthesis and Microdiffraction at Extreme Pressures and Temperatures
07:26

Synthesis and Microdiffraction at Extreme Pressures and Temperatures

Published on: October 7, 2013

11.7K

Maria Paciulli1, Massimiliano Rinaldi1, Margherita Rodolfi1

  • 1Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.

Food Chemistry
|October 31, 2018
PubMed

Keywords:
Antioxidant activityEnzymatic activityHigh pressure processingMicrostructurePumpkinTexture Profile Analysis

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