Effect of high hydrostatic pressure processing and squeezing pressure on some quality properties of pomegranate juice against thermal treatment

High Pressure Research

Volumn 37, Issue 1, 2017, Pages 78-92

  Subasi, B G ^a   Alpas, H ^b  

^a CUMHURIYET UNIVERSITY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

authenticity; High hydrostatic pressure; pomegranate juice; quality; thermal treatment

Indexed keywords

ANTHOCYANINS; FRUIT JUICES; HEAT TREATMENT; HYDRAULICS; HYDROSTATIC PRESSURE; IMAGE QUALITY; PLANTS (BOTANY); POLYOLS; PROCESSING; THERMAL LOGGING;

ANTI-OXIDANT ACTIVITIES; AUTHENTICITY; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; INDUSTRIAL CONDITIONS; POMEGRANATE JUICES; PROCESSING TEMPERATURE; TOTAL PHENOLIC CONTENT;

PRESSURE EFFECTS;

EID: 85004090217     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2016.1263840     Document Type: Article

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