Comparison of the effects of dynamic high-pressure microfluidization and conventional homogenization on the quality of peach juice.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9874
Abstract: BACKGROUND Dynamic high-pressure microfluidization (DHPM) is an emerging and promising technique for continuous production of fluid foods. This study aimed to investigate the influence of DHPM and conventional homogenization (CH) on the quality of peach… read more here.
Keywords: quality; dynamic high; peach; peach juice ... See more keywords
Characterization of the Influence of Thermal Sterilization on the Volatiles in Flat Peach Juice
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DOI: 10.1080/00032719.2017.1423323
Abstract: ABSTRACT This study characterized the effect of thermal sterilization on the volatiles in flat peach juice. In three independent trials, juice samples prepared with flat peaches from Shihezi, Xinjiang, China were divided into groups sterilized… read more here.
Keywords: thermal sterilization; volatiles flat; peach juice; sterilization volatiles ... See more keywords
Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix
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DOI: 10.3390/foods11020244
Abstract: The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quantitative… read more here.
Keywords: non nutritive; peach juice; profile consumer; consumer ... See more keywords