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What is HPP Effects on Lemongrass-Lime Beverage about?

This study investigates the effects of high pressure processing (HPP) on the physicochemical, microbiological, and bioactive properties of a lemongrass-lime mixed beverage. The optimal HPP conditions were found to be 250 MPa for 1 minute at 25 °C, which ensured microbiological safety while preserving vitamin C and phenolic compounds. HPP demonstrated advantages over thermal pasteurization by maintaining the beverage

Author

Beth Alamino

Language

EN