Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Ferrentino, G ^a   Plaza, M L ^b   Ramirez Rodrigues, M ^b   Ferrari, G ^a,c   Balaban, M O ^d  

^a UNIVERSITY OF SALERNO   (Italy)

^b UNIVERSITY OF FLORIDA   (United States)

^c Centro Regionale di Competenza sulle Produzioni   (Italy)

^d UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Dense phase carbon dioxide; Physical and quality attributes; Red grapefruit juice; Storage study

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CARBON DIOXIDE; CARBOXYLESTERASE; HYDROXYBENZOIC ACID DERIVATIVE; PECTINESTERASE;

ARTICLE; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; DISINFECTION; ECONOMICS; ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; GRAPEFRUIT; HEAT; INSTRUMENTATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PIGMENTATION; PRESSURE; QUALITY CONTROL; SUGAR INTAKE; TIME;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; CARBON DIOXIDE; CARBOXYLIC ESTER HYDROLASES; CITRUS PARADISI; COLONY COUNT, MICROBIAL; DIETARY SUCROSE; DISINFECTION; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROXYBENZOIC ACIDS; PIGMENTATION; PRESSURE; QUALITY CONTROL; REFRIGERATION; TIME FACTORS;

CITRUS X PARADISI;

EID: 70350156702     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01250.x     Document Type: Article

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