Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice
Wan-Lin Wu, Gengsheng Xiao, Yuanshan Yu, Yujuan Xu, Jijun Wu, Jian Peng, Lu Li
Topics & Concepts
PasteurizationFood scienceChemistryShelf lifeTitratable acidPascalizationFlavorFruit juiceAntioxidantSterilization (economics)High pressureBiochemistryForeign exchange marketMonetary economicsEconomicsForeign exchangeEngineeringEngineering physicsMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities