Influence of pasteurization treatment and storage in the red colour and microbiological stability of pomegranate juice
2012
S., Vegara | S., Funes | P., Mena | N., Martí | D., Saura | M., Valero
The combination of time and temperature of pasteurization treatments and storage conditions are critical in the degradation of the organoleptic and microbiological stability of juice. Therefore, the influence of pasteurization (high and low temperature) and storage conditions (refrigerated and room temperature) on the variation of the red color and microbiological stability of processed juice was evaluated. Both pasteurization treatments were effective in reducing microbial load and keeping the juice stable over time. However, storage temperatures had been decisive, because the juices stored at 25 degrees C had lost 70-80 per cent of its original red color.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto Agronómico Mediterráneo de Zaragoza