𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Cloud Stabilization of Orange Juice by High Pressure Processing

✍ Scribed by J.K. Goodner; R.J. Braddock; M.E. Parish; C.A. Sims


Book ID
108821814
Publisher
Institute of Food Technologists
Year
1999
Tongue
English
Weight
48 KB
Volume
64
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Effect of concentration process on cloud
✍ David Epstein; Shimon Mizrahi πŸ“‚ Article πŸ“… 1975 πŸ› John Wiley and Sons 🌐 English βš– 302 KB

## Abstract The concentration process is a major factor in the low cloud stability of lemon juice reconstituted from a concentrate. A mechanism, based on the intermolecular bonding of pectin molecules, is suggested for this phenomenon, but actual proof of this has not yet been provided. It seems th

Fatty acid profile changes during orange
✍ Ana Zulueta; MarΓ­a J. Esteve; Isabel Frasquet; Ana FrΓ­gola πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 192 KB

## Abstract High‐intensity pulsed electric fields (HIPEF) is an emerging non‐thermal food preservation technology which has the potential to pasteurize pumpable liquid foods. Its application is being studied to evaluate it as potential alternative or complementary process to thermal pasteurization.