Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage

LWT

Volumn 41, Issue 3, 2008, Pages 367-375

  Hsu, Kuo Chiang ^a   Tan, Fa Jui ^b   Chi, Hsin Yi ^a  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Color; Hydrostatic pressure; Lycopene; Microorganism; Tomato juice

Indexed keywords

COLOR; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; MICROORGANISMS; REFRIGERATION;

LYCOPENE; PHYSICOCHEMICAL PROPERTIES; TOMATO JUICE;

ENZYMES;

LYCOPERSICON ESCULENTUM;

EID: 36348929953     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.03.030     Document Type: Article

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