Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice
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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