Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 181-190

  Cao, Xiamin ^a,b,c   Bi, Xiufang ^a,b,c   Huang, Wenshu ^a,b,c   Wu, Jihong ^a,b,c   Hu, Xiaosong ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Clear juice; Cloudy juice; High hydrostatic pressure; Storage; Strawberry

Indexed keywords

ANTHOCYANIN CONTENT; ANTIOXIDANT CAPACITY; ASCORBIC ACIDS; CLEAR JUICE; CLOUDY JUICE; COMMERCIAL APPLICATIONS; CONSUMER ACCEPTANCE; FIRST ORDER EQUATIONS; HIGH HYDROSTATIC PRESSURE; KINETICS ANALYSIS; NONTHERMAL; SHELF LIFE; SHELF-LIFE PREDICTION; STORAGE CONDITION; STORAGE TEMPERATURES; STRAWBERRY; STRAWBERRY JUICE; TECHNICAL SUPPORT; THERMAL PROCESS; TOTAL PHENOLS;

ANTHOCYANINS; ENERGY STORAGE; FRUIT JUICES; HYDROSTATIC PRESSURE; ORGANIC ACIDS; PHENOLS;

FRUITS;

FRAGARIA X ANANASSA;

EID: 84870563517     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.05.008     Document Type: Article

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