Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

Journal of Food Science and Technology

Volumn 53, Issue 1, 2016, Pages 359-369

  Swami Hulle, Nishant R ^a   Srinivasa Rao, P ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Ascorbic acid; Color; Enzyme inactivation; HPP; Packaging; Shelf life; Thermal processing

Indexed keywords

BEVERAGES; COLOR; COLORIMETRY; ENZYMES; FOOD STORAGE; HEAT TREATMENT; HIGH PRESSURE EFFECTS; ORGANIC ACIDS; PACKAGING; PRESSURE EFFECTS; SUPERCONDUCTING MATERIALS; THERMAL PROCESSING (FOODS);

EFFECT OF HIGH PRESSURE; ENZYME INACTIVATION; HPP; PECTIN METHYLESTERASE; POLYPHENOL OXIDASE; QUALITY CHARACTERISTIC; SHELF LIFE; TOTAL COLOR DIFFERENCE;

ASCORBIC ACID;

EID: 84954374630     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2056-0     Document Type: Article

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