Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 396-404

  Valdramidis, V P ^a,b   Graham, W D ^b   Beattie, A ^b   Linton, M ^b   McKay, A ^b   Fearon, A M ^b   Patterson, M F ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Apple juice; Issatchenkia orientalis; Logistic regression; Pectin methyl esterase; Polyphenol oxidase; Probabilistic modelling; Process optimisation; Stability interfaces; Vitamin C

Indexed keywords

APPLE JUICE; ISSATCHENKIA ORIENTALIS; LOGISTIC REGRESSION; PECTIN METHYL ESTERASE; POLYPHENOL OXIDASE; PROBABILISTIC MODELLING; PROCESS OPTIMISATION; VITAMIN C;

DEGRADATION; ENZYMES; FRUITS; HIGH PRESSURE EFFECTS; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; KETONES; LOGISTICS; OPTIMIZATION; ORGANIC ACIDS; POLYSACCHARIDES; REGRESSION ANALYSIS; STABILITY;

FRUIT JUICES;

ISSATCHENKIA ORIENTALIS; MALUS X DOMESTICA;

EID: 68949215751     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.02.006     Document Type: Article

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