Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

The effects of ultra-high-pressure homogenization (UHPH) at 200 MPa, in combination with different inlet temperatures (55 or 75 °C) during storage at 4 °C were studied and compared with pasteurized (90 °C, 90 s) almond beverage. Microbiological analysis of the physical (particle sedimentation and co...

Descripción completa

Detalles Bibliográficos
Autores principales: Ferragut, Victoria, Valencia-Flores, Dora C., Pérez-González, Marianita, Gallardo, Joan, Hernández-Herrero, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302318/
https://www.ncbi.nlm.nih.gov/pubmed/28231196
http://dx.doi.org/10.3390/foods4020159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302318/
https://www.ncbi.nlm.nih.gov/pubmed/28231196
http://dx.doi.org/10.3390/foods4020159

Ejemplares similares