Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 4, 2007, Pages 469-477

  Laboissiere L H E S ^a   Deliza, R ^b   Barros Marcellini, A M ^c   Rosenthal, A ^b   Camargo, L M A Q ^b   Junqueira, R G ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c TIRADENTES UNIVERSITY   (Brazil)

Author keywords

High hydrostatic pressure; Quantitative descriptive analysis; Yellow passion fruit juice

Indexed keywords

HYDROSTATIC PRESSURE; PRESSURE EFFECTS; PRINCIPAL COMPONENT ANALYSIS;

FRUIT PULPS; NUTRITIONAL QUALITY; PASTEURIZATION; QUANTITATIVE DESCRIPTIVE ANALYSIS;

FRUIT JUICES;

PASSIFLORA EDULIS;

EID: 36048999815     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.04.001     Document Type: Article

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