کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8415627 | 1545521 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quality assessment of Cantaloupe melon juice under ozone processing
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The actual consumers demand for high-quality food standards have launched research to alternative and milder non-thermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets, however, the content and the biological activity of the most health-related compounds are dramatically reduced. In this context, and particularly for the beverages industries, ozone has been exploited due to their potential for inactivating spoilage and pathogenic microorganisms while being effective in overall quality retention of the products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 461-466
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 461-466
نویسندگان
Joana F. Fundo, Fátima A. Miller, Andréia Tremarin, Ester Garcia, Teresa R.S. Brandão, Cristina L.M. Silva,