Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

LWT

Volumn 50, Issue 2, 2013, Pages 426-431

  Pala, çiĝdem Uysal ^a   Toklucu, Ayşegül Kirca ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Orange juice; Quality; Storage; Ultraviolet C light

Indexed keywords

ASCORBIC ACID; CITRUS FRUITS; ENERGY STORAGE; ESCHERICHIA COLI; FRUIT JUICES; IMAGE QUALITY; PHYSICOCHEMICAL PROPERTIES; SENSORY ANALYSIS;

AEROBIC PLATE COUNTS; ANTIOXIDANT CAPACITY; MICROBIAL STABILITY; ORANGE JUICE; QUALITY CHARACTERISTIC; REFRIGERATED STORAGES; SENSORY PROPERTIES; ULTRAVIOLET-C LIGHTS;

FOOD STORAGE;

ESCHERICHIA COLI;

EID: 84867861028     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.001     Document Type: Article

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