Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice

2003 ◽  
Vol 60 (1) ◽  
pp. 21-29 ◽  
Author(s):  
A.C Polydera ◽  
N.G Stoforos ◽  
P.S Taoukis
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Shelf Life ◽  
Orange Juice ◽  
Life Study

Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

2006 ◽  
Vol 223 (4) ◽  
pp. 487-493 ◽  
Author(s):  
Lucía Plaza ◽  
Concepción Sánchez-Moreno ◽  
Pedro Elez-Martínez ◽  
Begoña de Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
Orange Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage

Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing

2009 ◽  
Vol 74 (2) ◽  
pp. S107-S112 ◽  
Author(s):  
F. Sampedro ◽  
D.J. Geveke ◽  
X. Fan ◽  
D. Rodrigo ◽  
Q.H. Zhang
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Orange Juice ◽  
Life Study

High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

2018 ◽  
Vol 47 ◽  
pp. 241-248 ◽  
Author(s):  
Bo Yuan ◽  
Mary-Grace C. Danao ◽  
Mei Lu ◽  
Steven A. Weier ◽  
Jayne E. Stratton ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Pilot Scale ◽  
High Pressure Processing ◽  
Life Study

Efficent Use of Antioxidants to Preserve Fruit Juice

2009 ◽  
Vol 59 (12) ◽  
Author(s):  
Mirel Glevitzky ◽  
Mariana Pop ◽  
Gabriela-Alina Brusturean ◽  
Ioana Bogdan ◽  
Mirela Calisevici ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Production Process ◽  
Water Activity ◽  
Orange Juice ◽  
Fruit Juice ◽  
Antioxidants Activity ◽  
Natural Extracts

In order to follow up spoilage of fruit juice: apple and orange juice, treated or non-treated with synthesis antioxidants and powder natural extracts, the samples have been analysed during production process and after storage for 5 days at a temperature of 500C (ASLD method - accelerated shelf life determination), by determining the vitamin C content, the clarity and colour, and also the water activity. Previously, antioxidants activity was calculated for the synthesized compounds and powder natural extracts.

Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage

2020 ◽  
Vol 23 ◽  
pp. 100453 ◽  
Author(s):  
José A. Cánovas ◽  
Sara Gea-Botella ◽  
Fernando Borrás ◽  
Nuria Martí ◽  
Manuel Valero ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Life Study ◽  
Baby Foods
Sign in / Sign up

Export Citation Format

Share Document