Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies

LWT

Volumn 65, Issue , 2016, Pages 98-105

  Andrés, Víctor ^a   Villanueva, María José ^a   Tenorio, María Dolores ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

High pressure processing; Minerals; Sensory profile; Smoothies shelf life; Sugars and organic acids

Indexed keywords

DAIRIES; DIGITAL STORAGE; MINERALS; ORGANIC MINERALS; OXALIC ACID; PASTEURIZATION; SUGARS;

BIOACTIVE COMPOUNDS; HIGH PRESSURE PROCESSING; MICROBIAL SHELF LIFE; ORGANOLEPTIC PROPERTIES; PRESSURE CONDITIONS; SENSORIAL PROPERTIES; SENSORY PROFILES; SHELF LIFE;

HIGH PRESSURE EFFECTS;

EID: 84952005450     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.066     Document Type: Article

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