Homogenization pressures applied to citrus juice manufacturing. Functional properties and application

Journal of Food Engineering

Volumn 111, Issue 1, 2012, Pages 28-33

  Betoret, E ^a   Sentandreu, E ^b   Betoret, N ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Antiradical activity; Citrus juices; Homogenization pressure; Suspended solids; Vacuum impregnation

Indexed keywords

ANTIRADICAL ACTIVITIES; CHEMICAL AND PHYSICAL CHARACTERISTICS; CITRUS JUICES; FUNCTIONAL COMPOUNDS; FUNCTIONAL PROPERTIES; PARTICLE SIZE REDUCTION; PRESSURE TREATMENTS; PROCESSING OPERATIONS; PULP STABILITY; STRUCTURAL MATRIX; SUSPENDED SOLIDS; VACUUM IMPREGNATION;

MANUFACTURE;

FRUIT JUICES;

CITRUS;

EID: 84858157797     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.035     Document Type: Article

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