Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing

Cloudy fruit and vegetable mixed juice (MJ) pasteurized by high pressure processing (HPP) showed an increasing market demand. However, browning, sedimentation, and flavor changes of HPP juice during storage have been a great challenge for the beverage industry. The aim of this work was to investigat...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Minbo, Liu, Qihui, Zhang, Wanzhen, Zhang, Litao, Zhou, Linyan, Cai, Shengbao, Hu, Xiaosong, Yi, Junjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Articles from the special issue: Modern food analysis, edited by Quancai Sun, Xiaodong Xia and Junli Xu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8445842/
https://www.ncbi.nlm.nih.gov/pubmed/34557679
http://dx.doi.org/10.1016/j.crfs.2021.09.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8445842/
https://www.ncbi.nlm.nih.gov/pubmed/34557679
http://dx.doi.org/10.1016/j.crfs.2021.09.002

Ejemplares similares