Shelf-life study of an orange juice-milk based beverage after pef and thermal processing

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Sampedro, F ^a   Geveke, D J ^b   Fan, X ^b   Rodrigo, D ^c   Zhang, Q H ^b  

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

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Juice; Milk; Pulsed electric field; Shelf life; Thermal processing

Indexed keywords

ANIMAL; ARTICLE; BEVERAGE; CATTLE; DRUG STABILITY; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; MILK; PH; YEAST;

ANIMALS; BEVERAGES; CATTLE; DRUG STABILITY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MILK; YEASTS;

BACTERIA (MICROORGANISMS);

EID: 62549118655     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01068.x     Document Type: Article

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