Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Food and Bioprocess Technology

Volumn 8, Issue 10, 2015, Pages 2096-2108

  Gao, Ge ^a,b,c   Zhao, Liang ^a,b,c   Ma, Yan ^a,b,c,d   Wang, Yongtao ^a,b,c   Sun, Zhijian ^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)

^d INSTITUTE OF MICROBIOLOGY   (China)

Author keywords

Grapefruit juice; High pressure processing; High temperature short time; Quality; Shelf life

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CITRUS FRUITS; ENZYME ACTIVITY; FOOD STORAGE; IMAGE QUALITY; ORGANIC ACIDS; PHENOLS;

ANTIOXIDANT CAPACITY; GRAPEFRUIT JUICE; HIGH PRESSURE PROCESSING; HIGH TEMPERATURE; PECTIN METHYLESTERASE; QUALITY PROPERTIES; RHEOLOGICAL BEHAVIORS; SHELF LIFE;

HIGH PRESSURE EFFECTS;

EID: 84940720150     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1556-2     Document Type: Article

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