Use of ultra-high-pressure homogenization to preserve apple juice without heat damage

High Pressure Research

Volumn 29, Issue 1, 2009, Pages 52-56

  Saldo, J ^a   Suarez Jacobo A ^a   Gervilla, R ^a   Guamis, B ^a   Roig Sagues A X ^a  

^a Instituto Univ de Materiales y Nanotecnología   (Spain)

Author keywords

Apple juice; Browning index; Color; High pressure homogenization; HMF; Sensory characteristics

Indexed keywords

APPLE JUICE; BROWNING INDEX; HIGH PRESSURE HOMOGENIZATION; HMF; SENSORY CHARACTERISTICS;

FOOD PRODUCTS; FRUITS; HEAT TREATMENT; PILOT PLANTS; THERMAL LOGGING;

FRUIT JUICES;

EID: 68349093867     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950802715112     Document Type: Conference Paper

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