Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage

Innovative Food Science and Emerging Technologies

Volumn 36, Issue , 2016, Pages 320-329

  Guan, Yunjing ^a   Zhou, Linyan ^a   Bi, Jinfeng ^a   Yi, Jianyong ^a   Liu, Xuan ^a   Chen, Qinqin ^a   Wu, Xinye ^a   Zhou, Mo ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

High pressure homogenization; Mango juice; Microbial; Moderate heat; Quality; Storage

Indexed keywords

ANTIOXIDANTS; ENERGY STORAGE; FOOD STORAGE; FRUITS; HEAT TREATMENT; IMAGE QUALITY;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPONENTS; CONTINUOUS PRODUCTION; HIGH PRESSURE HOMOGENIZATION; MANGO JUICES; MICROBIAL; MICROBIAL INACTIVATION; PHYSIO-CHEMICAL PROPERTIES;

HIGH PRESSURE EFFECTS;

EID: 84991226910     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.07.009     Document Type: Article

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