Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles

Journal of Food Engineering

Volumn 95, Issue 4, 2009, Pages 664-669

  Ferreira, Elisa Helena da Rocha ^a   Rosenthal, Amauri ^b   Calado, Verônica ^a   Saraiva, Jorge ^c   Mendo, Sónia ^c  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Byssochlamys nivea; High pressure; Pineapple juice

Indexed keywords

BYSSOCHLAMYS NIVEA; HIGH PRESSURE; HOLDING TIME; PINEAPPLE JUICE; PRESSURE CYCLES; PRESSURE PULSE; THERMAL PROCESSINGS;

FRUIT JUICES; HIGH PRESSURE LIQUID CHROMATOGRAPHY;

PRESSURE EFFECTS;

ANANAS COMOSUS; BYSSOCHLAMYS NIVEA;

EID: 69249230759     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.053     Document Type: Article

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