Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

Innovative Food Science and Emerging Technologies

Volumn 34, Issue , 2016, Pages 51-58

  Liu, Fengxia ^a,b   Zhang, Xiaoxi ^b   Zhao, Liang ^b   Wang, Yongtao ^b   Liao, Xiaojun ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Clear cucumber juice; High pressure processing; Refrigeration; Ultra filtration

Indexed keywords

AEROBIC BACTERIA; CLARIFICATION; FILTRATION; FRUIT JUICES; FRUITS; HEAT TREATMENT; MICROFILTRATION; ODORS; QUALITY ASSURANCE; REFRIGERATION; ULTRAFILTRATION; VEGETABLES;

CLEAR CUCUMBER JUICE; FRUIT AND VEGETABLES; HIGH PRESSURE PROCESSING; NON-THERMAL PROCESSING; OVERALL ACCEPTABILITY; REFRIGERATED STORAGES; TOTAL AEROBIC BACTERIA; ULTRA-FILTRATION MEMBRANES;

THERMAL PROCESSING (FOODS);

EID: 84964452164     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.12.030     Document Type: Article

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