Pasteurization of fruit juices by means of a pulsed high pressure process

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Donsì, Giorgio ^a   Ferrari, Giovanna ^a   Maresca, Paola ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Food engineering; Fruit juice; High pressure

Indexed keywords

ASCORBIC ACID;

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; DISINFECTION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; HEAT; HYDROSTATIC PRESSURE; INSTRUMENTATION; METHODOLOGY; MICROBIOLOGY; ODOR; PH; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SWEET ORANGE; TIME; ANALYSIS; DEVICES; MALUS; PROCEDURES;

ASCORBIC ACID; BEVERAGES; CITRUS SINENSIS; COLONY COUNT, MICROBIAL; DISINFECTION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; MALUS; ODORS; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REFRIGERATION; TIME FACTORS;

MALUS X DOMESTICA;

EID: 77953903018     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01535.x     Document Type: Article

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