High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage

Food and Bioprocess Technology

Volumn 8, Issue 12, 2015, Pages 2483-2494

  Huang, Hsiao Wen ^a   Chang, Yin Hsuan ^a   Wang, Chung Yi ^a,b  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

^b NONE   (Taiwan)

Author keywords

High pressure processing; Shelf life; Sucrose neutral invertase; Sugarcane juice

Indexed keywords

ACCEPTANCE TESTS; AEROBIC BACTERIA; ANTIOXIDANTS; COLIFORM BACTERIA; ENZYME ACTIVITY; FRUIT JUICES; MOLASSES; PASTEURIZATION; QUALITY CONTROL; SENSORY ANALYSIS; SUGAR (SUCROSE);

ANTIOXIDANT CAPACITY; HIGH PRESSURE PASTEURIZATIONS; HIGH PRESSURE PROCESSING; PHYSICOCHEMICAL PROPERTY; REFRIGERATED STORAGES; SHELF LIFE; SUGAR CANE JUICES; TOTAL SOLUBLE SOLIDS;

FOOD STORAGE;

EID: 84946532175     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1600-2     Document Type: Article

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