Effects of pressure homogenization on particle size and the functional properties of citrus juices

Journal of Food Engineering

Volumn 92, Issue 1, 2009, Pages 18-23

  Betoret, E ^a   Betoret, N ^a   Carbonell, J V ^b   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Citrus juice; Cloudiness; Color; Flavonoids; Homogenization; Particle size

Indexed keywords

CLOUDS; COLOR; OPTICAL PROPERTIES; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SIZE DISTRIBUTION;

APPLIED PRESSURES; CITRUS JUICE; CLOUDINESS; FLAVONOID; FLAVONOID CONTENTS; FLAVONOIDS; FRESH FRUITS; FUNCTIONAL PROPERTIES; HOMOGENIZATION; PARTICLE SIZE DISTRIBUTIONS;

FRUIT JUICES;

CITRUS;

EID: 58249131549     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.028     Document Type: Article

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