Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

Food Chemistry

Volumn 147, Issue , 2014, Pages 209-214

  Queirós, Rui P ^a   Santos, Mauro D ^a   Fidalgo, Liliana G ^a   Mota, Maria J ^a   Lopes, Rita P ^a   Inácio, Rita S ^a   Delgadillo, Ivonne ^a   Saraiva, Jorge A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Food preservation; High pressure; Hyperbaric storage; Melon juice; Microbial quality; Refrigeration

Indexed keywords

HIGH PRESSURE; MELON JUICE; MICROBIAL INACTIVATION; MICROBIAL INHIBITION; MICROBIAL QUALITY; PHYSICOCHEMICAL PARAMETERS; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS;

ATMOSPHERIC PRESSURE; FOOD PRESERVATION; FRUIT JUICES; REFRIGERATION;

FOOD STORAGE;

ACIDITY; ARTICLE; ATMOSPHERIC PRESSURE; COLONY FORMING UNIT; ENERGY CONSERVATION; ENTEROBACTERIACEAE; FOOD STORAGE; FREEZING; FRUIT JUICE; HYPERBARIC STORAGE; MELON; MESOPHILE; MICROBIAL GROWTH; MOULD; PATHOGEN LOAD; PH; PHYSICAL CHEMISTRY; ROOM TEMPERATURE;

CUCUMIS; ENTEROBACTERIACEAE;

FOOD PRESERVATION; HIGH PRESSURE; HYPERBARIC STORAGE; MELON JUICE; MICROBIAL QUALITY; REFRIGERATION;

BEVERAGES; CUCURBITACEAE; FOOD STORAGE; PLANT EXTRACTS; REFRIGERATION; TEMPERATURE;

EID: 84885782641     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.124     Document Type: Article

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