Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure

LWT

Volumn 62, Issue 1, 2015, Pages 915-919

  Juarez Enriquez, E ^a   Salmeron Ochoa, I ^a   Gutierrez Mendez, N ^a   Ramaswamy, H S ^b   Ortega Rivas, E ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Apple juice processing; Non thermal food preservation; Sensory attributes of fruit juices; Shelf life of fruit juices; Ultrahigh hydrostatic pressure

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FOOD STORAGE; FRUIT JUICES; FRUITS; HYDRAULICS; HYDROSTATIC PRESSURE; PHYSICOCHEMICAL PROPERTIES; THERMAL PROCESSING (FOODS);

APPLE JUICE; NONTHERMAL; SENSORY ATTRIBUTES; SHELF LIFE; ULTRAHIGH HYDROSTATIC PRESSURES;

FOOD PRESERVATION;

MALUS X DOMESTICA;

EID: 85027949578     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.041     Document Type: Article

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