Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice
Sign Up to like & getrecommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102425
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… read more here.
Keywords: conventional thermal; effects novel; thermal pasteurisation; juice ... See more keywords
Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
Sign Up to like & getrecommendations! Published in 2017 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2013.867828
Abstract: ABSTRACT This paper provides an overview of alternatives to conventional thermal treatments and a review of the literature on fruit-juice processing for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and… read more here.
Keywords: conventional thermal; juice processing; alternatives conventional; fruit juice ... See more keywords