Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruvianaL.) Juice

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1051-1060

  Rabie, Mohamed A ^a   Soliman, Amal Z ^b   Diaconeasa, Zoriţa S ^c   Constantin, Bele ^c  

^a ZAGAZIG UNIVERSITY   (Egypt)

^b Agricultural Research Center   (Egypt)

^c UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; FRUITS; HEALTH;

CHEMICAL COMPOSITIONS; FUNCTIONAL INGREDIENT; HEALTH-RELATED QUALITY; ORGANOLEPTIC CHARACTERISTICS; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; PROCESSING CONDITION; SENSORY CHARACTERISTICS;

PASTEURIZATION;

EID: 84953369714     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12320     Document Type: Article

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