Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
Abstract
The effect of cold plasma processing time and gas flow on bioactive compounds such as vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme (ACE) inhibitory activity, fatty acids profile, and volatile compounds of guava-flavored whey beverage was investigated. For comparative purposes, a pasteurized beverage was also manufactured. Cold plasma increased the concentration of bioactive and volatile compounds, and...
Paper Details
Title
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
Published Date
May 1, 2019
Journal
Volume
279
Pages
120 - 127
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