Effect of high pressure carbon dioxide on the quality of carrot juice

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 3, 2009, Pages 321-327

  Zhou, Linyan ^a,b,c   Wang, Yuanyuan ^a,b,c   Hu, Xiaosong ^a,b,c   Wu, Jihong ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Carrot juice; Cloud; Color; High pressure carbon dioxide; Particle size distribution

Indexed keywords

B VALUES; CARROT JUICE; EFFECT OF HIGH PRESSURES; HIGH PRESSURE CARBON DIOXIDE; NON-THERMAL PASTEURIZATIONS; TITRATABLE ACIDITIES; TOTAL SOLUBLE SOLIDS; TREATMENT TIME; UV-VISIBLE SPECTRUM; VEGETABLE JUICES;

CARBON DIOXIDE; HEAT TREATMENT; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SIZE DISTRIBUTION; SUPERCONDUCTING MATERIALS;

PRESSURE EFFECTS;

DAUCUS CAROTA;

EID: 67349203905     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.01.002     Document Type: Article

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