Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice

Food and Bioprocess Technology

Volumn 9, Issue 6, 2016, Pages 1070-1078

  Leite, Thiago Soares ^a   Augusto, Pedro E D ^b   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Consumer sensory perception; Dynamic high pressure; Orange product; Physical stability; Rheology

Indexed keywords

BODY FLUIDS; CITRUS FRUITS; FRUIT JUICES; RHEOLOGY; SENSORY PERCEPTION; VISCOSITY;

DYNAMIC HIGH PRESSURE; HIGH PRESSURE HOMOGENIZATION; INDUSTRIAL PROCESSING; ORANGE PRODUCTS; PHYSICAL STABILITY; READY TO DRINK (RTD); RHEOLOGICAL PROPERTY; SUSPENDED PARTICLES;

HIGH PRESSURE EFFECTS;

EID: 84959153858     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1688-z     Document Type: Article

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