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Evaluation of the efficacy of Ultra-High Pressure Homogenization technology to improve the safety and quality of liquid foods and especially of orange juice

机译：评估超高压均质技术改善液体食品（尤其是橙汁）的安全性和质量的功效

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Descripció del recurs: 01 setembre 2012

机译：资源说明：2012年9月1日

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Velázquez Estrada Rita María;
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年度 2012
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正文语种 eng
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2. Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life [J] . Jose V. Carbonell, Jose L Navarro, Luis Izquierdo, Journal of food engineering . 2013,第3期

机译：高压均质化和果肉减少对Lane Late橙汁中残留果胶甲基酯酶活性，浊度稳定性和可接受性的影响：获得延长保质期的优质橙汁的研究
3. Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice [J] . Leite Thiago Soares, Augusto Pedro E. D., Cristianini Marcelo Food and bioprocess technology . 2016,第6期

机译：高压均质（HPH）技术处理的冷冻浓缩橙汁（FCOJ）：对即饮果汁的影响
4. Orange Juice Improve the Food Intake and Cholesterc Concentration in Patients with Chronic Hepatitis C [C] . Danielle R. Goncalves, Claudia G. Lima, Paula S. Ferreira, Annual Meeting of the Florida^State^Horticultural^Society. . 2015

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5. High -pressure processing of milk and muscle foods: Evaluation of process kinetics, safety and quality changes [D] . Mussa, Dinna Mathemi 1998

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6. High Homogenization Pressures to Improve Food Quality Functionality and Sustainability [O] . José Mesa, Leidy Indira Hinestroza-Córdoba, Cristina Barrera, 2020

机译：高均匀化压力以提高食品质量功能和可持续性
7. Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review [O] . ANTONIO BEVILACQUA, DANIELA CAMPANIELLO, BARBARA SPERANZA, 2019

机译：食品安全和质量超声和高压均质化的两个非热技术：对微生物，进步和可能性的影响：综述
8. Current Issues in Economics of Food Markets: Consolidated Markets, Brand Competition, and Orange Juice Prices [R] . Binkley, J., Canning, P., Dooley, R. 2002

机译：当前食品市场经济问题：综合市场，品牌竞争和橙汁价格

Evaluation of the efficacy of Ultra-High Pressure Homogenization technology to improve the safety and quality of liquid foods and especially of orange juice

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