Effect of thermal pasteurization and ultraviolet treatment on the quality parameters of not-from-concentrate apple juice from different varieties

Consumers are increasingly seeking not-from-concentrate (NFC) juice as a convenient, less expensive alternative to fresh juice. This study evaluated the effect of thermal pasteurization (TP) and ultraviolet (UV) treatment of NFC apple juice on microbial growth and changes in the quality parameters....

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Main Authors: Yali Yang, Hailiang Shen, You Tian, Zhe You, Yurong Guo
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2019-01-01
Colecção:CyTA - Journal of Food
Assuntos:
nfc apple juice
thermal pasteurization
ultraviolet
shelf life
the physical and chemical properties
Acesso em linha:http://dx.doi.org/10.1080/19476337.2019.1569725
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