Showing Publication (BARBA 2011)
Barba F.J., Esteve M.J., Frigola A. (2011) Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Research International IN PRESS
Abbreviation: BARBA 2011
Food Processing
This publication was used to obtain 9 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.27 | Blueberries | Blueberry juice high pressure, 200 Mpa, 5 min | 24.5 | 31.3 | mg/100 g fresh weight |
| 1.17 | Blueberries | Blueberry juice high pressure, 200 Mpa, 9 min | 24.5 | 28.9 | mg/100 g fresh weight |
| 1.13 | Blueberries | Blueberry juice high pressure, 200 Mpa, 15 min | 24.5 | 27.9 | mg/100 g fresh weight |
| 1.07 | Blueberries | Blueberry juice high pressure, 400 Mpa, 5 min | 24.5 | 26.4 | mg/100 g fresh weight |
| 1.00 | Blueberries | Blueberry juice high pressure, 400 Mpa, 9 min | 24.5 | 24.5 | mg/100 g fresh weight |
| 1.23 | Blueberries | Blueberry juice high pressure, 400 Mpa, 15 min | 24.5 | 30.3 | mg/100 g fresh weight |
| 1.03 | Blueberries | Blueberry juice high pressure, 600 Mpa, 5 min | 24.5 | 25.3 | mg/100 g fresh weight |
| 1.04 | Blueberries | Blueberry juice high pressure, 600 Mpa, 9 min | 24.5 | 25.7 | mg/100 g fresh weight |
| 1.05 | Blueberries | Blueberry juice high pressure, 600 Mpa, 15 min | 24.5 | 25.9 | mg/100 g fresh weight |