Quality comparison of elephant apple juices after high-pressure processing and thermal treatment

Journal of the Science of Food and Agriculture

Volumn 97, Issue 5, 2017, Pages 1404-1411

  Nayak, Prakash Kumar ^a,b   Rayaguru, Kalpana ^c   Radha Krishnan, Kesavan ^a  

^a CENTRAL INSTITUTE OF TECHNOLOGY   (India)

^b SAMBALPUR UNIVERSITY   (India)

^c ORISSA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Dillenia indica; elephant apple juice; heat treatment; high pressure processing; quality parameters; shelf life

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE;

ANALYSIS; BACTERIAL COUNT; CHEMISTRY; DILLENIACEAE; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRUIT AND VEGETABLE JUICE; HEAT; INSTRUMENT STERILIZATION; MICROBIOLOGY; PH; PRESSURE; PROCEDURES;

COLONY COUNT, MICROBIAL; DILLENIACEAE; FLAVONOIDS; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRUIT AND VEGETABLE JUICES; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PHENOLS; PRESSURE; STERILIZATION;

EID: 84994669347     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7878     Document Type: Article

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