Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview
Author:
Affiliation:
1. Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12270/fullpdf
Reference236 articles.
1. Pasteurization of kava juice using novel continuous flow microwave heating technique;Abdullah;Food Sci Biotechnol,2013
2. Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures;Abioye;IOSR J Environ Sci Toxicol Food Technol,2013
3. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile;Achir;Innov Food Sci Emerg Technol,2016
4. Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice;Aganovic;Innov Food Sci Emerg Technol,2014
5. Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice;Aganovic;Eur Food Res Technol,2016
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