High-Pressure Processing of Sugarcane Juice (Saccharum officinarum) for Shelf-Life Extension During Ambient Storage

Author:

Pandraju Sreedevi,Rao P. S.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science

Reference44 articles.

1. American Public Health Association (APHA). 2001. Culture methods for enumeration of microorganisms. In Compendium of methods for the microbiological examination of foods, ed. P.D. Frances and I. Keith, 53–67. Washington, DC: APHA.

2. American Society for Testing and Materials (ASTM). 2004. Standard test method E1885-04. In: Standard test method for sensory analysis—triangle test. West Conshohocken, PA: ASTM International.

3. Aneja, K.R., R. Dhiman, N.K. Aggarwal, and A. Aneja. 2014. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices. International Journal of Microbiology 2014: 1–14.

4. Bayindirli, A., H. Alpas, F. Bozoglu, and M. Hızal. 2006. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control 17(1): 52–58.

5. Barba, F.J., M.J. Esteve, and A. Frigola. 2013. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Research International 50(2): 545–549.

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