Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)
Rohini Dhenge, Paolo Langialonga, Marcello Alinovi, Veronica Lolli, Antonio Aldini, Massimiliano Rinaldi
Topics & Concepts
ChemistryAromaFood scienceBrowningAscorbic acidPasteurizationOrange juiceAntioxidantBiochemistryMicrobial Inactivation MethodsMeat and Animal Product QualityFood Drying and Modeling