ASEPTIC METHOD OF PREPARING FRUIT JUICE AND NON-FRUIT JUICE BEVERAGES TO IMPROVE FLAVOR PROFILES AND RETAIN ORGANOLEPTIC PROPERTIES OF FRUIT JUICE AND NON-FRUIT JUICE BEVERAGES

摘要

An aseptic method of preparing high acid and low acid fruit and non-fruit beverages to improve flavor profiles and retain organoleptic properties of the fresh ingredients is provided, as well as the fruit and non-fruit beverages obtained through this process with the benefit of extended shelf-life.