Aseptically packaged UHPH-Treated apple juice: Safety and quality parameters during storage

Journal of Food Engineering

Volumn 109, Issue 2, 2012, Pages 291-300

  Suárez Jacobo, Ángela ^a   Saldo, Jordi ^b   Rüfer, Corinna E ^c   Guamis, Buenaventura ^b   Roig Sagués, Artur X ^b   Gervilla, Ramón ^b  

^a Centro de Investigación y Asistencia en Tecnología   (Mexico)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Aseptic package; Chlorogenic acid; Color; HMF; Storage; Total poyphenols; UHPH Treated apple juice; Vitamin C

Indexed keywords

COLOR; ENERGY STORAGE; FOOD PROCESSING; FRUIT JUICES; FRUITS;

APPLE JUICE; CHLOROGENIC ACIDS; COLOR CHARACTERISTICS; HYDROXYMETHYLFURFURAL; SHELF LIFE EVALUATION; TOTAL POYPHENOLS; ULTRA-HIGH PRESSURE HOMOGENIZATIONS; VITAMIN C;

FOOD STORAGE;

BACTERIA (MICROORGANISMS); MALUS X DOMESTICA; TETRA;

EID: 84865723399     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.09.007     Document Type: Article

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