Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 3, 2017, Pages 501-523

  Jiménez Sánchez, Cecilia ^a,b   Lozano Sánchez, Jesús ^a,b,c   Segura Carretero, Antonio ^a,b   Fernández Gutiérrez, Alberto ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b Research and Development of Functional Food Centre CIDAF   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

enzyme; innovation; Microorganisms; quality; technological

Indexed keywords

CARBON; CARBON DIOXIDE; ELECTRIC FIELDS; ENZYMES; FRUITS; HEAT TREATMENT; HYDROSTATIC PRESSURE; IMAGE QUALITY; INERT GASES; INNOVATION; IRRADIATION; LIGHT; MICROORGANISMS; MICROWAVE HEATING; MICROWAVE IRRADIATION; OZONIZATION; SUPERCRITICAL FLUID EXTRACTION;

FRUIT JUICE PROCESSING; HIGH HYDROSTATIC PRESSURE; HIGH INTENSITY LIGHT PULSE; MICROBIAL INACTIVATION; NON-THERMAL TECHNOLOGY; RADIO FREQUENCY ELECTRIC FIELD; SUPERCRITICAL CARBON DIOXIDES; TECHNOLOGICAL;

FRUIT JUICES;

ANALYSIS; ELECTRICITY; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; FRUIT AND VEGETABLE JUICE; HEAT; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; MICROWAVE RADIATION; PREVENTION AND CONTROL; PROCEDURES; ULTRASOUND;

ELECTRICITY; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT AND VEGETABLE JUICES; HOT TEMPERATURE; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; MICROWAVES; ULTRASONICS;

EID: 84992724512     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.867828     Document Type: Article

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