Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life
The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-proc...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 6 vom: 10. Sept., Seite 507-518 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2018
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article High hydrostatic pressure antioxidant activity microbiological count orange juice physicochemical characteristics shelf life Antioxidants Phenols Carboxylic Ester Hydrolases mehr... |
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