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In this work, high-hydrostatic pressure (HHP) treatments of 650 MPa at different processing times (3, 7, 15 and 30 min) were applied on beetroot slices (var. Red cloud) as an alternative to blanching pretreatment (90 °C for 7 min). Polyphenol oxidase (PPO) and peroxidase (POD) activity, physical (texture and color) and nutritional (betanins retention, total phenolic content, antioxidant capacity and...
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