TY - GEN AU - Illera Gigante, Alba Ester AU - Sanz Díez, Mª Teresa AU - Beltrán Calvo, Sagrario AU - García Solaesa, Ángela AU - Melgosa Gómez, Rodrigo PY - 2017 UR - http://hdl.handle.net/10259/4581 AB - The quality of cloudy apple juice seems to be better than the clarified juice due to the loss of phenolic compounds during processing. Enzymatic browning and cloud stability are the main problems in processing and storage of the juice. In this work,... LA - eng KW - Ingeniería química KW - Chemical engineering TI - Enzymatic inactivation of apple juice using HPCD (High Pressure Carbon Dioxide) technology and its effect on the quality parameters of the juice ER -