| dc.contributor.author |
Polydera, A |
en |
| dc.contributor.author |
Stoforos, N |
en |
| dc.contributor.author |
Taoukis, P |
en |
| dc.date.accessioned |
2014-06-06T06:46:23Z |
|
| dc.date.available |
2014-06-06T06:46:23Z |
|
| dc.date.issued |
2005 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ifset.2004.10.004 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2967 |
|
| dc.subject |
Activation Energy |
en |
| dc.subject |
Ascorbic Acid |
en |
| dc.subject |
High Pressure |
en |
| dc.subject |
Kinetics |
en |
| dc.subject |
Orange Juice |
en |
| dc.subject |
Shelf Life |
en |
| dc.subject |
High Pressure Processing |
en |
| dc.title |
Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.ifset.2004.10.004 |
en |
| heal.publicationDate |
2005 |
en |
| heal.abstract |
A kinetic study of post processing quality loss was conducted after high pressure processing (600 MPa, 40 °C, 4 min) or thermal pasteurisation (80 °C, 60 s) of fresh Navel orange juice. Selection of processing conditions was mainly based on pectin methylesterase inactivation. Ascorbic acid loss, colour, viscosity and sensory characteristics were measured during storage at different isothermal conditions (0–30 |
en |
| heal.journalName |
Innovative Food Science & Emerging Technologies |
en |
| dc.identifier.doi |
10.1016/j.ifset.2004.10.004 |
en |