Effect of dense phase carbon dioxide processing on microbial stability and physicochemical attributes of hibiscus sabdariffa beverage

Journal of Food Process Engineering

Volumn 36, Issue 1, 2013, Pages 125-133

  Ramírez Rodrigues, Milena M ^a   Plaza, Maria L ^a   Ferrentino, Giovanna ^b   Balaban, Murat O ^c   Reyes De Corcuera, José I ^a   Marshall, Maurice R ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF TRENTO   (Italy)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

AEROBIC PLATE COUNTS; CENTRAL COMPOSITE DESIGNS; CONSTANT TEMPERATURE; DENSE PHASE CARBON DIOXIDE; HTST PROCESS; LOG REDUCTIONS; MICROBIAL GROWTH; MICROBIAL STABILITY; OPTIMAL PROCESSING; PROCESSING TECHNOLOGIES; RESIDENCE TIME; STORAGE STUDIES; TITRATABLE ACIDITY;

BEVERAGES; CARBON DIOXIDE PROCESS;

CARBON DIOXIDE;

HIBISCUS; HIBISCUS SABDARIFFA;

EID: 84872911344     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2011.00663.x     Document Type: Article

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