Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 100-106

  Velazquez Estrada R M ^a   Hernandez Herrero M M ^a   Guamis Lopez B ^a   Roig Sagues A X ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Microbial counts; Orange juice; Pectin methylesterase; Ultra high pressure homogenization

Indexed keywords

AEROBIC BACTERIA; CITRUS FRUITS; DIGITAL STORAGE; FRUIT JUICES; LACTIC ACID; PASTEURIZATION;

FRUIT JUICE PROCESSING; INDUSTRIAL COMMUNITIES; MICROBIAL CHARACTERISTICS; MICROBIAL COUNT; MICROBIAL INACTIVATION; ORANGE JUICE; PECTIN METHYLESTERASE; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

HIGH PRESSURE EFFECTS;

BACTERIA (MICROORGANISMS);

EID: 84857458488     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.09.001     Document Type: Review

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