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Updated: Jul 25, 2025

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巴西坚果 (Bertholletia excelsa) 通过高压均质化加工的饮料:冷藏期间主要成分和抗氧化能力的变化

Wilson Valerio Vasquez-Rojas1,2, Diana Martín2, Tiziana Fornari2

  • 1Department of Biotechnology and Microbiology of Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.

Molecules (Basel, Switzerland)
|June 28, 2023
PubMed
概括

高压同质化 (HPH) 和巴氏杀菌有效地稳定了巴西坚果饮料. 这些过程在很大程度上保留了生物活性化合物,矿物质和蛋白质含量,使饮料适合功能性食品开发.

关键词:
巴西坚果 巴西坚果抗氧化能力的抗氧化能力.矿物质是矿物质中的一种.轻微的脂质 轻微的脂质类化合物 类化合物 类化合物植物性牛奶是一种植物性牛奶.超高压均质化超高压均质化

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