ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The effects of high-pressure processing (HPP), CO2-assisted high-pressure processing (HPP + CO2), and thermal processing on the chemical and physical properties of single-strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30 °C. The HPP + CO2 juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO2 juice compared to the thermally processed juice (p 〈 0.05). HPP + CO2 produced a cloud-stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p 〈 0.05).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb09621.x
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