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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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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2009
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2661878/ https://ncbi.nlm.nih.gov/pubmed/19193225 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1754-1611-3-3 |
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