High hydrostatic pressure treatment of beer and wine: A review

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 1-12

  Buzrul, Sencer ^a  

^a Tütün Ve Alkol PiyasasI Düzenleme Kurumu ^*  (Turkey)

Author keywords

Beer; High hydrostatic pressure; Microbial inactivation; Sensory properties; Stabilization; Wine

Indexed keywords

COMMERCIAL APPLICATIONS; COMMERCIAL PRODUCTS; CONSUMER ATTITUDES; DETRIMENTAL EFFECTS; FOOD INDUSTRIES; HIGH HYDROSTATIC PRESSURE; MEAT PRODUCTS; MICROBIAL INACTIVATION; ORGANOLEPTIC PROPERTIES; PRESSURE LEVEL; QUALITY CHARACTERISTIC; RICE WINE; SENSORY PROPERTIES; STABILIZATION METHODS; WINE INDUSTRY;

BEER; FRUIT JUICES; HYDROSTATIC PRESSURE; INDUSTRY; PH EFFECTS; STABILIZATION; TURBIDITY;

WINE;

EID: 84857451440     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.10.001     Document Type: Review

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