High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties

This study evaluated high pressure processing (P1 – 400 MPa/5 min; P2 – 550 MPa/2 min) and thermal pasteurization (TP – 70°C/30 s) effects on sweet cherry juice’s microbiological and physicochemical parameters, during four weeks of refrigerated storage. All treatments reduced the microbiological loa...

Full description

Bibliographic Details
Main Author: Queirós, R.P. (author)
Other Authors: Rainho, D. (author), Santos, M.D. (author), Fidalgo, Liliana G. (author), Delgadillo, I. (author), Saraiva, J.A. (author)
Format: article
Language:eng
Published: 2022
Subjects:
Sweet cherry juice
High pressure processing
Thermal pasteurization
Phenols
Anthocyanins
Antioxidant activity
Online Access:http://hdl.handle.net/20.500.12207/5616
Country:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5616

Internet

http://hdl.handle.net/20.500.12207/5616

Similar Items