Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference52 articles.
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3. Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli;Corwin;Journal of Food Science,2002
4. Cold pasteurization of coconut water with a dense phase CO2 system;Damar,2005
5. Review of dense phase CO2 technology: Microbial and enzyme inactivation, and effects on food quality;Damar;Journal of Food Science,2006
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