The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend

Food and Bioproducts Processing

Volumn 90, Issue 3, 2012, Pages 442-448

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

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

High intensity light pulses (HILP); Manothermosonication (MTS); Non thermal hurdle processing; Pulsed electric field (PEF); Sensory evaluation; Ultraviolet light (UV)

Indexed keywords

MANOTHERMOSONICATION (MTS); NONTHERMAL; PULSED ELECTRIC FIELD; SENSORY EVALUATION; ULTRAVIOLET LIGHTS;

BLENDING; ELECTRIC FIELDS; HIGH INTENSITY LIGHT; LIGHT TRANSMISSION; PASTEURIZATION; PHENOLS; ULTRAVIOLET RADIATION;

QUALITY CONTROL;

DAUCUS CAROTA;

EID: 84861795914     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.11.006     Document Type: Article

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