Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices

Food and Bioprocess Technology

Volumn 6, Issue 11, 2013, Pages 3186-3199

  Mena, Pedro ^a   Martí, Nuria ^b   Saura, Domingo ^b   Valero, Manuel ^b   García Viguera, Cristina ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Colour; Ellagitannins; Lemon juice; Pasteurization; Phenolic compounds; Punica granatum L.

Indexed keywords

BLENDING; CITRUS FRUITS; COLOR; DIGITAL STORAGE; FRUIT JUICES; HEAT TREATMENT; PASTEURIZATION; PLANTS (BOTANY); REACTION KINETICS; TEMPERATURE;

ELLAGITANNINS; FACTORIAL ANALYSIS; LEMON JUICE; PHENOLIC COMPOUNDS; POMEGRANATE JUICES; PUNICA GRANATUM L; REFRIGERATION TEMPERATURES; SATISFACTORY SOLUTIONS;

FOOD STORAGE;

CITRUS LIMON; LYTHRACEAE; PUNICA GRANATUM;

EID: 84884904124     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0961-z     Document Type: Article

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