Orange Juice Quality After Treatment by Thermal Pasteurization or Isostatic High Pressure
- 1 August 1998
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 31 (5) , 439-442
- https://doi.org/10.1006/fstl.1998.0378
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE, ENDOGENOUS MICROFLORA AND PECTINMETHYLESTERASE IN ORANGE JUICE1Journal of Food Safety, 1998
- Absorption of Aroma Volatiles of Orange Juice into Laminated Carton Packages Did Not Affect Sensory QualityJournal of Food Science, 1992
- Oxygen Permeability of Low Density Polyethylene as a Function of Limonene Absorption: An Approach to Modeling Flavor “Scalping”Journal of Food Science, 1990
- Effect of hydrostatic pressure on sterilization and preservation of freshly-squeezed, non-pasteurized citrus juice.Journal of the agricultural chemical society of Japan, 1989