Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage
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- 作者：Yunjing Guan1 ; Linyan Zhou1 ; Jinfeng Bi ; bjfcaas@126.com" class="auth_mail" title="E-mail the corresponding author ; Jianyong Yi ; Xuan Liu ; Qinqin Chen ; Xinye Wu ; Mo Zhou
- 关键词：Mango juice ; High pressure homogenization ; Moderate heat ; Microbial ; Quality ; Storage
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：36
- 期：Complete
- 页码：320-329
- 全文大小：518 K
文摘
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High pressure homogenization at 60 °C increased efficiency of microbial inactivation.
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HPH increased shelf-life from 12 to 60 days when stored at 4 °C vs. room temperature.
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HPH was superior to heat treatment with regard to post-treatment level of bioactive.