Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

The effects of ultra‐high‐pressure homogenization (UHPH) at 200 and 300 MPa, in combination with different inlet temperatures (55, 65, and 75 °C) on almond beverages with lecithin (AML) and without lecithin (AM), were studied. UHPH‐treated samples were compared with the base product (untreated), pas...

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Veröffentlicht in:	Journal of food science 2013-02, Vol.78 (2), p.E199-E205
Hauptverfasser:	Valencia-Flores, Dora C., Hernández-Herrero, Manuela, Guamis, Buenaventura, Ferragut, Victoria
Format:	Artikel
Sprache:	eng
Schlagworte:	almond beverage Beverages Beverages - analysis Beverages - microbiology Biological and medical sciences Colony Count, Microbial Comparative analysis Food Handling - methods Food industries Food Preservation - methods Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hot Temperature Hydrophobic and Hydrophilic Interactions Lecithins - analysis Lecithins - chemistry microbiological inactivation Particle Size Pasteurization peroxide index physical stability Pressure Prunus Prunus dulcis Temperature ultra-high-pressure homogenization
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