Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice

LWT

Volumn 62, Issue 1, 2015, Pages 920-926

  Picouet, Pierre A ^a   Sárraga, Carmen ^a   Cofán, Silvia ^a   Belletti, Nicoletta ^a   Dolors Guardia M ^a  

^a IRTA   (Spain)

Author keywords

Carotene content; Carrot juice; Mild processing; Sensory properties; Shelf life

Indexed keywords

CAROTENE CONTENT; CARROT JUICE; GLUCONO-DELTA-LACTONE; HIGH PRESSURE TREATMENTS; MICROBIOLOGICAL SAFETY; PHYSICOCHEMICAL PARAMETERS; SENSORY PROPERTIES; SHELF LIFE;

HIGH PRESSURE EFFECTS;

DAUCUS CAROTA;

EID: 85027953005     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.027     Document Type: Article

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