Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: A mini-review

Journal of the Science of Food and Agriculture

Volumn 93, Issue 5, 2013, Pages 981-986

  Chen, Yougui ^a   Yu, Li Juan ^a   Rupasinghe, Hp Vasantha ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Fruit juice; Membrane filtration; Microbial inactivation, phenolic degradation; Pasteurisation; Pulsed electric field; Ultraviolet exposure

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE;

BEVERAGE; CHEMISTRY; ELECTROCHEMICAL ANALYSIS; FILTRATION; FOOD QUALITY; FRUIT; HEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PASTEURIZATION; RADIATION EXPOSURE; SHORT SURVEY; ULTRAVIOLET RADIATION;

ANTIOXIDANTS; BEVERAGES; ELECTROCHEMICAL TECHNIQUES; FILTRATION; FOOD QUALITY; FRUIT; HOT TEMPERATURE; MICROBIAL VIABILITY; PASTEURIZATION; PHENOLS; ULTRAVIOLET RAYS;

EID: 84875538185     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5989     Document Type: Short Survey

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