Effect of manothermosonication (MTS) on quality of orange juice

AIChE Annual Meeting, Conference Proceedings

Volumn , Issue , 2005, Pages 12272-12275

  Lee, Joo Won ^a   Feng, Hao ^a   Kushad, Mosbah ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; FOOD PRESERVATION; FOOD STORAGE; QUALITY CONTROL; VITAMINS;

ASCORBIC ACIDS; MANOTHERMOSONICATION (MTS); STORAGE;

FRUIT JUICES;

EID: 33645647549     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (4)

1. Kimball, D.A. Juice cloud. In Citrus Processing-Quality Control and Technology; Van Nostrand Reinhold: New York, 1991; pp 117-125.
2. Lopez, P., Vercet, A., Sanchez, A.C., and Burgos, J. 1998. Inactivation of tomato pectic enzymes by manothermosonication. Z Lebensm Unters Forsch., 207: 249-252.
3. Vercet, A., Sanchez, C., Burgos, J., Montanes, L., and Lopez-Buesa, P. 2002. The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties. J. Food Eng., 53: 273-278.
4. Yeom, H.W., Streaker, C.B., Zhang, Q.H., and Min, D.B. 2000. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J Agric. Food Chem., 48: 4597-4605.