Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice

International Journal of Food Microbiology

Volumn 89, Issue 1, 2003, Pages 21-29

  Alwazeer, Duried ^a   Delbeau, Carole ^a   Divies, Charles ^a   Cachon, Rémy ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Ascorbic acid; Browning; Heat injured cells; Orange juice; Redox potential

Indexed keywords

ASCORBIC ACID; HYDROGEN; NITROGEN;

ARTICLE; CELL DAMAGE; COLOR; CONTROLLED STUDY; FOOD STORAGE; GAS; LACTOBACILLUS PLANTARUM; MICROBIAL GROWTH; MICROORGANISM; NONHUMAN; ORANGE JUICE; OXIDATION; OXIDATION REDUCTION POTENTIAL; PASTEURIZATION; QUALITY CONTROL; REDUCTION; SACCHAROMYCES CEREVISIAE; TEMPERATURE; THERMAL INJURY;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0142138168     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00125-9     Document Type: Article

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