Effect of high hydrostatic pressure on overall quality parameters of watermelon juice

Food Science and Technology International

Volumn 19, Issue 3, 2013, Pages 197-207

  Liu, Y ^a   Zhao, X Y ^b   Zou, L ^c   Hu, X S ^d  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b INSTITUTE OF PLANT AND ENVIRONMENT PROTECTION   (China)

^c Environment Management College of China   (China)

^d CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

browning; cloudiness; color; enzyme activity; high hydrostatic pressure; Watermelon juice

Indexed keywords

BROWNING; CLOUDINESS; FIRST-ORDER REACTION MODEL; HIGH HYDROSTATIC PRESSURE; NON-THERMAL PROCESSING; SIGNIFICANT DIFFERENCES; TOTAL COLOR DIFFERENCE; WATERMELON JUICES;

CLOUDS; COLOR; ENZYME ACTIVITY; ENZYMES;

HYDROSTATIC PRESSURE;

CAROTENOID; LYCOPENE;

ARTICLE; BROWNING; CHEMISTRY; CITRULLUS; CLOUDINESS; COLOR; ENZYME ACTIVITY; FOOD HANDLING; FRUIT; HIGH HYDROSTATIC PRESSURE; METHODOLOGY; PH; PRESSURE; TEMPERATURE; WATERMELON JUICE;

BROWNING; CLOUDINESS; COLOR; ENZYME ACTIVITY; HIGH HYDROSTATIC PRESSURE; WATERMELON JUICE;

CAROTENOIDS; CITRULLUS; FOOD HANDLING; FRUIT; HYDROGEN-ION CONCENTRATION; PRESSURE; TEMPERATURE;

EID: 84878076145     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212442194     Document Type: Article

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