Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

Food Research International

Volumn 51, Issue 1, 2013, Pages 170-179

  Kubo, Mirian Tiaki Kaneiwa ^a   Augusto, Pedro E D ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Fruit juices; High pressure homogenization; Physical stability

Indexed keywords

ASYMPTOTIC BEHAVIORS; EFFECT OF HIGH PRESSURE; HIGH PRESSURE HOMOGENIZATION; LYCOPENES; MICROBIAL INACTIVATION; NON-THERMAL TECHNOLOGY; PHYSICAL STABILITY; REDUCING PARTICLE; RHEOLOGICAL PROPERTY; SENSORY ACCEPTANCE; SERUM SEPARATION; THERMAL FOOD PROCESSING;

BODY FLUIDS; FOOD PRODUCTS; FRUIT JUICES; FRUITS; PARTICLE SIZE ANALYSIS; PHYSICAL PROPERTIES; SEDIMENTS; TURBIDITY;

STABILITY;

LYCOPERSICON ESCULENTUM;

EID: 84872045579     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.004     Document Type: Article

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