Effects of high hydrostatic pressure combined with blanching on microorganisms and quality attributes of cloudy and clear strawberry juices

International Journal of Food Properties

Volumn 17, Issue 9, 2014, Pages 1900-1920

  Cao, Xiamin ^a,b,c   Liu, Fengxia ^a,b,c   Wu, Jihong ^a,b,c   Liao, Xiaojun ^a,b,c   Hu, Xiaosong ^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; Microorganisms; Quality attributes; Strawberry juices

Indexed keywords

BLANCHING; COLIFORM BACTERIA; FRUITS; MICROORGANISMS;

ANTIOXIDANT CAPACITY; HIGH HYDROSTATIC PRESSURE; MICROBIOLOGICAL SAFETY; QUALITY ATTRIBUTES; STRAWBERRY JUICE; TOTAL AEROBIC BACTERIA; TOTAL PHENOLS; VOLATILE FLAVOR COMPOUNDS;

HYDROSTATIC PRESSURE;

EID: 84903302116     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.766887     Document Type: Article

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