SharePreservation of fruit juice quality.
Author(s) : RYSSTAD G., FREDHAMMER T., OSMUNDSEN J. I.
Type of article: Article
Summary
Factors affecting chemical and biochemical modifications and microbiological deterioration in fruit juices. Effectiveness of pasteurization and of preservatives was evaluated, together with performance of oxygen, electromagnetic-wave, electrical-field and high-pressure treatments on the inactivation of microorganisms. Influence of storage temperature, of packaging and of packaging material on quality.
Details
- Original title: Preservation of fruit juice quality.
- Record ID : 1995-0356
- Languages: English
- Source: Fruit Process. - vol. 3 - n. 11
- Publication date: 1993
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Indexing
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EFFECTS OF HEAT TREATMENT AND SUBSEQUENT STORAG...
- Author(s) : FANG T. T., CHEN H. E., CHIOU L. M. J.
- Date : 1987
- Languages : English
- Source: In: Fed. int. Prod. Jus Fruits, Juris Druck Verl. - 1987; 105-123; 35 ref.
View record
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Effect of thermal processing and storage of chi...
- Author(s) : FELLERS P. J., CARTER R. D.
- Date : 1993
- Languages : English
- Source: Fruit Process. - vol. 3 - n. 12
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Use of ultrafiltration for the manufacture of h...
- Author(s) : GHERARDI S., VICINI E., TRIFIRO A., BARBIERI G., DECIO P. L.
- Date : 1992
- Languages : Italian
- Source: Ind. Conserve - vol. 67 - n. 3
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Orange juice quality after treatment by thermal...
- Author(s) : PARISH M. E.
- Date : 1998
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 5
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Enhancing microbiological safety of fresh orang...
- Author(s) : PAO S., DAVIS C. L.
- Date : 1999/07
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 7
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