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The Influence of Pre-Treatment, Preservation Method, and Storage Time on Carotenoid and Chlorophyll Profile in Nettle Juices and its Relation to Colour Changes Cover

The Influence of Pre-Treatment, Preservation Method, and Storage Time on Carotenoid and Chlorophyll Profile in Nettle Juices and its Relation to Colour Changes

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
By: Emilia Bernaś and  Grzegorz Fiutak  
Open Access
|Jan 2024

Authors

Emilia Bernaś

emilia.bernas@urk.edu.pl

Department of Plant Products Technology and Nutrition Hygiene, University of Agriculture in Krakow, Krakow, Poland

Grzegorz Fiutak

Department of Refrigeration and Food Concentrates, University of Agriculture in Krakow, Krakow, Poland
DOI: https://doi.org/10.2478/aucft-2023-0017 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 199 - 212
Submitted on: Jun 10, 2023
Accepted on: Dec 15, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
blanching,
freezing,
freeze-drying,
sterilization,
colour
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Emilia Bernaś, Grzegorz Fiutak, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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