Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice
The scope of this study is the effect of ohmic heating thermal treatment on liquid fruit juice made of oranges. Effects of ohmic heating on the quality of orange juice were examined and compared to those of heat pasteurization at 90 °C for 50 s. Orange juice was treated at temperatures of 90, 120, a...
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Veröffentlicht in: | Journal of agricultural and food chemistry 2005-05, Vol.53 (9), p.3519-3524 |
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Format: | Artikel |
Sprache: | eng |
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