Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

Journal of Food Science

Volumn 78, Issue 2, 2013, Pages

  Valencia Flores, Dora C ^a   Hernández Herrero, Manuela ^a   Guamis, Buenaventura ^a   Ferragut, Victoria ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Almond beverage; Microbiological inactivation; Peroxide index; Physical stability; Ultra high pressure homogenization

Indexed keywords

PHOSPHATIDYLCHOLINE;

ARTICLE; BACTERIAL COUNT; BEVERAGE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; HEAT; METHODOLOGY; MICROBIOLOGY; PARTICLE SIZE; PASTEURIZATION; PRESSURE; PRUNUS;

BEVERAGES; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD PRESERVATION; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LECITHINS; PARTICLE SIZE; PASTEURIZATION; PRESSURE; PRUNUS;

BACTERIA (MICROORGANISMS); PRUNUS DULCIS;

EID: 84873452012     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12029     Document Type: Article

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