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Abstract Conventional thermal pasteurisation (90 °C and 30 s), high pressure processing (HPP: 600 MPa, 4 °C and 300 s), ultrasound processing (US: 50 °C, 750 W and 36 min) and microwave processing (MW: 800 W, 80 °C and 70 s)… Click to show full abstract
Abstract Conventional thermal pasteurisation (90 °C and 30 s), high pressure processing (HPP: 600 MPa, 4 °C and 300 s), ultrasound processing (US: 50 °C, 750 W and 36 min) and microwave processing (MW: 800 W, 80 °C and 70 s) were evaluated by examining their effects on the sensory and nutritional qualities of mandarin juice. The treated samples had
Keywords:
conventional thermal;
effects novel;
thermal pasteurisation;
juice;
comparison effects
Journal Title: Innovative Food Science and Emerging Technologies
Year Published: 2020
Link to full text (if available)
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Journal Title: Innovative Food Science and Emerging Technologies
Year Published: 2020
Link to full text (if available)
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recommendations!