| dc.contributor.author |
Polydera, A |
en |
| dc.contributor.author |
Stoforos, N |
en |
| dc.contributor.author |
Taoukis, P |
en |
| dc.date.accessioned |
2014-06-06T06:45:18Z |
|
| dc.date.available |
2014-06-06T06:45:18Z |
|
| dc.date.issued |
2003 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0260-8774(03)00006-2 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2357 |
|
| dc.subject |
Activation Energy |
en |
| dc.subject |
Ascorbic Acid |
en |
| dc.subject |
Comparative Study |
en |
| dc.subject |
High Hydrostatic Pressure |
en |
| dc.subject |
High Pressure |
en |
| dc.subject |
Kinetics |
en |
| dc.subject |
Orange Juice |
en |
| dc.subject |
Polypropylene |
en |
| dc.subject |
Shelf Life |
en |
| dc.subject |
Temperature Dependence |
en |
| dc.subject |
High Pressure Processing |
en |
| dc.subject |
Vitamin C |
en |
| dc.title |
Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0260-8774(03)00006-2 |
en |
| heal.publicationDate |
2003 |
en |
| heal.abstract |
Shelf life of reconstituted orange juice after conventional thermal (80 °C, 30 s) or high hydrostatic pressure (500 MPa, 35 °C, 5 min) pasteurisation was comparatively studied. Polypropylene bottles and laminated flexible pouches were used. Ascorbic acid loss, colour, viscosity and sensory characteristics were measured during storage at 0–15 °C. Ascorbic acid degradation rates were lower for high pressurised juice, |
en |
| heal.journalName |
Journal of Food Engineering |
en |
| dc.identifier.doi |
10.1016/S0260-8774(03)00006-2 |
en |