ShareEffects of pasteurization or sodium benzoate on long-term storage stability of peach puree.
Author(s) : BIAN Y., GONZALEZ A. R., ASELAGE J. M.
Type of article: Article
Summary
Changes in the viscosity, colour, soluble-solid content, pH, acidity content, organic-acid and glucid concentrations, and the microflora of peach puree during storage for 4 months at 2 and 25 deg C. Pasteurizing or adding sodium benzoate (0.1%) helped control microorganism development.
Details
- Original title: Effects of pasteurization or sodium benzoate on long-term storage stability of peach puree.
- Record ID : 1995-2974
- Languages: English
- Source: J. Food Qual. - vol. 17 - n. 4
- Publication date: 1994
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Pasteurization; Microbiology; Puree; Physical property; Chemical property; Peach; Cold storage; Fruit; Additive
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