ShareHigh pressure pasteurization of juice.
Author(s) : MERMELSTEIN N. H.
Type of article: Article
Summary
Although the degree of flavor change in other juices may not affect the product as radically, researchers are studying the use of alternatives to heat processing for pasteurization of juices. One of the alternative methods being investigated is high-pressure processing.
Details
- Original title: High pressure pasteurization of juice.
- Record ID : 2000-0877
- Languages: English
- Source: J. Food Technol. - vol. 53 - n. 4
- Publication date: 1999/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Beverages
- Keywords: Pasteurization; Beverage; High pressure; Fruit juice
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- Author(s) : PARISH M. E.
- Date : 1998
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 5
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- Author(s) : GARCIA GRAELLS C., HAUBEN K. J. A., MICHIELS C. W.
- Date : 1998/04
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 64 - n. 4
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Cloud stabilization of orange juice by high pre...
- Author(s) : GOODNER J. K., BRADDOCK R. J., PARISH M. E., et al.
- Date : 1999/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 64 - n. 4
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Survival of Escherichia coli O157:H7 during sto...
- Author(s) : LINTON M., MCCLEMENTS J. M. J., PATTERSON M. F.
- Date : 1999/09
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 9
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