Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes
Vanessa Rios de Souza, Vladimir Popović, Simon Bissonnette, I. F. Ros, Lili Mats, Lisa M. Duizer, Keith Warriner, Tatiana Koutchma
Topics & Concepts
ChemistryFood scienceAscorbic acidOrganolepticPascalizationPasteurizationThermal treatmentHydrostatic pressureAromaUltraviolet lightHigh pressureMaterials scienceComposite materialEngineeringThermodynamicsPhysicsPhotochemistryEngineering physicsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyAdvanced Chemical Sensor Technologies