High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties

High Pressure Research

Volumn 35, Issue 1, 2015, Pages 69-77

  Queirós, Rui P ^a   Rainho, Daniel ^a   Santos, Mauro D ^a   Fidalgo, Liliana G ^a   Delgadillo, Ivonne ^a   Saraiva, Jorge A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

anthocyanins; antioxidant activity; high pressure processing; phenols; sweet cherry juice; thermal pasteurization

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; PASTEURIZATION; PHENOLS;

ANTI-OXIDANT ACTIVITIES; HIGH PRESSURE PROCESSING; MICROBIOLOGICAL STABILITY; PHYSICOCHEMICAL PARAMETERS; PHYSICOCHEMICAL PROPERTY; REFRIGERATED STORAGES; SWEET CHERRIES; TOTAL SOLUBLE SOLIDS;

HIGH PRESSURE EFFECTS;

EID: 84922407605     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2014.990009     Document Type: Article

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