Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 397-404

  Achir, Nawel ^a   Dhuique Mayer, Claudie ^b   Hadjal, Thiziri ^b,c   Madani, Khodir ^c   Pain, Jean Pierre ^d   Dornier, Manuel ^a  

^a UMR QUALISUD   (France)

^b CIRAD   (France)

^c UNIVERSITY OF BEJAIA   (Algeria)

^d UNIV MONTPELLIER   (France)

Author keywords

carotenoids; Citrus juices; kinetics; modelling; ohmic heating; pasteurization

Indexed keywords

BLOOD; CITRUS FRUITS; COMMERCE; COMPETITION; ENZYME KINETICS; FRUIT JUICES; FRUITS; HEATING; INTERNATIONAL TRADE; JOULE HEATING; MODELS; PASTEURIZATION; PIGMENTS;

CAROTENOID PROFILES; CAROTENOIDS; CITRUS JUICES; CITRUS PRODUCTION; CONVENTIONAL HEATING; GRAPEFRUIT JUICE; NON THERMAL EFFECT; NUTRITIONAL QUALITIES;

THERMAL PROCESSING (FOODS);

EID: 84961879793     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.11.002     Document Type: Article

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