Production of shelf-stable annurca apple juice with pulp by high pressure homogenization

International Journal of Food Engineering

Volumn 5, Issue 4, 2009, Pages

  Donsì, Francesco ^a   Esposito, Luigi ^a   Lenza, Ermelinda ^b   Senatore, Beatrice ^b   Ferrari, Giovanna ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b ProdAl Competence Center on Agro Food Productions   (Italy)

Author keywords

Annurca apple juice; High pressure homogenization; Mild pasteurization technologies

Indexed keywords

ANNURCA APPLE JUICE; APPLE JUICE; HIGH PRESSURE HOMOGENIZATION; MICROBIAL FLORA; MICROBIAL STABILITY; MILD PASTEURIZATION TECHNOLOGIES; NON-THERMAL PASTEURIZATION; ORGANOLEPTIC PROPERTIES; POLYPHENOLIC CONTENT; PRESSURE LEVEL; SHELF LIFE; SUSPENDED PARTICLES;

GRINDING (COMMINUTION); STABILIZATION;

FRUIT JUICES;

MALUS X DOMESTICA;

EID: 70449440739     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1602     Document Type: Article

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