Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415724 | Innovative Food Science & Emerging Technologies | 2016 | 38 Pages |
Abstract
This study was intended to develop fresher and more stable carrot juice, which is not available on the market now. Acid blanching for a proper time was proved as an effective process in preventing juice serum isolation phenomenon of HPP juice, which is more likely to be accepted by consumers. HPP-treated juice had an advantage in nutritional and organoleptic properties than HTST-treated juice. This study provided a comprehensive technical support for novel application of HPP in carrot juice processing.
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Authors
Yan Zhang, XingChen Liu, Yongtao Wang, Feng Zhao, Zhijian Sun, Xiaojun Liao,