Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide

Apple juice prepared from 'Annurca' apple puree was treated with a HPCD batch system. The pH, °Brix, color parameters and microbial load of the treated apple juice were compared with those of thermally processed juice. Thermal processes were carried out at 35, 50, 65, 85°C and treatment ti...

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Detalles Bibliográficos
Autores principales: Ferrentino, Giovanna, Bruno, Mariacarmela, Ferrari, Giovanna, Poletto, Massimo, Balaban, Murat O
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2009
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2661878/
https://www.ncbi.nlm.nih.gov/pubmed/19193225
http://dx.doi.org/10.1186/1754-1611-3-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2661878/
https://www.ncbi.nlm.nih.gov/pubmed/19193225
http://dx.doi.org/10.1186/1754-1611-3-3

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