Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1387-1392

  Caminiti, Irene M ^a   Noci, Francesco ^a   Muñoz, Arantxa ^a   Whyte, Paul ^a   Morgan, Desmond J ^a   Cronin, Denis A ^a   Lyng, James G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Apple juice; Cranberry juice; High intensity light pulses; Hurdle technology; Manothermosonication; Non thermal processing; Pulsed electric fields; Sensory analysis; Ultraviolet

Indexed keywords

APPLE JUICE; CRANBERRY JUICE; HURDLE TECHNOLOGY; MANOTHERMOSONICATION; NON-THERMAL PROCESSING; PULSED ELECTRIC FIELD; SENSORY ANALYSIS; ULTRAVIOLET;

BLENDING; ELECTRIC FIELDS; FRUIT JUICES; FRUITS; HIGH INTENSITY LIGHT; LIGHT TRANSMISSION; PHENOLS; RAPID THERMAL ANNEALING; ULTRAVIOLET RADIATION;

TECHNOLOGY;

ANTHOCYANIN; MONOMER; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; APPLE JUICE; ARTICLE; CHEMICAL PROCEDURES; CONTROLLED STUDY; CRANBERRY JUICE; ESCHERICHIA COLI; FLAVOR; FOOD PROCESSING; FOOD QUALITY; HIGH INTENSITY LIGHT PULSE; MANOTHERMOSONICATION; NONHUMAN; ODOR; PASTEURIZATION; PHYSICAL CHEMISTRY; PICHIA; PICHIA FERMENTANS; PULSED ELECTRIC FIELD; SENSORY ANALYSIS; ULTRAVIOLET RADIATION;

MALUS X DOMESTICA; VACCINIUM MACROCARPON;

EID: 77957017045     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.096     Document Type: Article

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