Effects of Thermal and High-pressure Treatments on the Microbiological, Nutritional and Sensory Quality of a Multi-fruit Smoothie

Food and Bioprocess Technology

Volumn 9, Issue 7, 2016, Pages 1219-1232

  Picouet, Pierre A ^a   Hurtado, Adriana ^b   Jofré, Anna ^a   Bañon, Sancho ^b   Ros, José Maria ^b   Guàrdia, M Dolors ^a  

^a IRTA   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

High pressure; Mild heat; Multi fruit smoothie; Sensory and nutritional properties; Shelf life

Indexed keywords

ENZYME ACTIVITY; FRUIT JUICES; FRUITS; NUTRITION; SENSORY PERCEPTION;

HIGH PRESSURE; MILD HEATS; MULTI-FRUIT SMOOTHIE; NUTRITIONAL PROPERTIES; SHELF LIFE;

HIGH PRESSURE EFFECTS;

EID: 84960087371     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1705-2     Document Type: Article

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