Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 577-584

  Xu, Zenghui ^a,b,c   Zhang, Liyun ^a,b,c   Wang, Yongtao ^a,b,c   Bi, Xiufang ^a,b,c   Buckow, Roman ^d   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^d CSIRO   (Australia)

Author keywords

Cloudy apple juice; Continuous high pressure CO2; Microflora; Pectin methylesterase; Polyphenol oxidase; Quality

Indexed keywords

CLOUDY APPLE JUICE; HIGH PRESSURE CO; MICROFLORA; PECTIN METHYLESTERASE; POLYPHENOL OXIDASE; QUALITY;

AEROBIC BACTERIA; BACTERIOLOGY; CARBON DIOXIDE; CATALYSTS; CHEMICAL PROPERTIES; ENZYMES; FRUIT JUICES; FRUITS; HIGH PRESSURE EFFECTS; TURBIDITY;

COLIFORM BACTERIA;

BACTERIA (MICROORGANISMS); MALUS X DOMESTICA;

EID: 79952439611     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.01.020     Document Type: Article

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