Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

Innovative Food Science and Emerging Technologies

Volumn 31, Issue , 2015, Pages 28-36

  Xu, Zhenzhen ^a,b   Lin, Tiantian ^a   Wang, Yongtao ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

High pressure processing; High temperature short time; Juice blend; Quality assurance

Indexed keywords

AEROBIC BACTERIA; ASCORBIC ACID; CITRUS FRUITS; FOOD STORAGE; FRUIT JUICES; NEWTONIAN LIQUIDS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; QUALITY ASSURANCE;

ANTIOXIDANT CAPACITY; HIGH PRESSURE PROCESSING; HIGH TEMPERATURE; OVERALL ACCEPTABILITY; QUALITY ATTRIBUTES; REFRIGERATED STORAGES; SENSORY ATTRIBUTES; TOTAL AEROBIC BACTERIA;

HIGH PRESSURE EFFECTS;

EID: 84942829013     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.08.001     Document Type: Article

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