Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology-Reference-Cited by-同舟云学术

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Published:2017-01-10 Issue:4 Volume:52 Page:864-871
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ferrario Mariana¹,Guerrero Sandra¹,Char Cielo²

Affiliation:

1. Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Intendente Güiraldes 2160 Ciudad Universitaria C1428EGA Ciudad Autonoma de Buenos Aires Argentina

2. Departamento de Agroindustria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; P.O. Box 1004 Av. Santa Rosa Santiago La Pintana 11315 Chile

Funder

CONICYT-FONDECYT de Iniciación

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13348/fullpdf

Reference22 articles.

1. Disinfection of selected vegetables under nonthermal treatments: chlorine, acid citric, ultraviolet light and ozone;Bermúdez-Aguirre;Food Control,2013

2. Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition;Char;Food Control,2009

3. High-Pressure Processing