Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 85-94

  Chen, Dong ^b   Xi, Huping ^b   Guo, Xingfeng ^b   Qin, Zihan ^b   Pang, Xueli ^c   Hu, Xiaosong ^c   Liao, Xiaojun ^b   Wu, Jihong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Anthocyanins; Cloudy pomegranate juice; High hydrostatic pressure; High temperature short time; Microorganisms; Total phenols

Indexed keywords

ANTI-OXIDANT ACTIVITIES; COMMERCIAL APPLICATIONS; COMMERCIAL PRODUCTIONS; HIGH HYDROSTATIC PRESSURE; HIGH TEMPERATURE; INACTIVATION OF MICROORGANISMS; POMEGRANATE JUICES; TOTAL PHENOLS;

ACCIDENT PREVENTION; AGENTS; ANTHOCYANINS; COLOR; DIGITAL STORAGE; FOOD PRODUCTS; FOOD SAFETY; FRUIT JUICES; HYDROSTATIC PRESSURE; MICROORGANISMS; PHENOLS;

PLANTS (BOTANY);

LYTHRACEAE;

EID: 84880051178     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.03.003     Document Type: Article

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