Further study reported an increasing trend in individual flavonoid content, in terms of quercetin and kaempferol, in prickly pear juice after HPP under 400 to 550 MPa up to 16 min processing time at room temperature ( Jiménez-Aguilar et al., 2015 ).
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Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend.
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