Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2675-2684

  Liu, Fengxia ^a,b,c   Wang, Yongtao ^a,b,c   Bi, Xiufang ^a,b,c   Guo, Xingfeng ^a,b,c   Fu, Shufang ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Centre for Fruit and Vegetable Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Blanching; High hydrostatic pressure; High temperature short time; Mango pulp; Natural microorganisms; Rheological characteristics

Indexed keywords

HIGH HYDROSTATIC PRESSURE; HIGH TEMPERATURE; MANGO PULPS; MICROBIAL INACTIVATION; PECTIN METHYLESTERASE; RHEOLOGICAL CHARACTERISTICS; SHORT-TIME TREATMENTS; TOTAL SOLUBLE SOLIDS;

BLANCHING; HYDROSTATIC PRESSURE; MICROORGANISMS; WATERWORKS;

FRUITS;

BACTERIA (MICROORGANISMS);

EID: 84883655943     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0953-z     Document Type: Article

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