Comparison of effects of ultra-high pressure and heat sterilization on qualities of freshly-squeezed pineapple juice

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 26, Issue 1, 2010, Pages 359-364

  Li, Biansheng ^a   Zhang, Wei ^a   Mei, Canhui ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Heat treatment; Pineapple juice; Quality control; Sterilization; Ultra high pressure (UHP)

Indexed keywords

ASCORBIC ACIDS; CONTROL SAMPLES; HEAT STERILIZATION; NUTRIENT COMPONENTS; PH VALUE; PHYSICOCHEMICAL PROPERTY; PINEAPPLE JUICE; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY QUALITIES; SOLUBLE SOLID CONTENT; STERILIZATION; ULTRAHIGH PRESSURE;

AGRICULTURAL PRODUCTS; BACTERIA; CUSTOMER SATISFACTION; FRUIT JUICES; HEAT TREATMENT; KETONES; ORGANIC ACIDS; ORGANIC POLYMERS; STERILIZATION (CLEANING); SUGAR (SUCROSE); TOTAL QUALITY MANAGEMENT;

QUALITY CONTROL;

EID: 77950578303     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2010.01.064     Document Type: Article

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