Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing

Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing

Cloudy fruit and vegetable mixed juice (MJ) pasteurized by high pressure processing (HPP) showed an increasing market demand. However, browning, sedimentation, and flavor changes of HPP juice during storage have been a great challenge for the beverage industry. The aim of this work was to investigat...

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Bibliographic Details
Main Authors: Minbo Li, Qihui Liu, Wanzhen Zhang, Litao Zhang, Linyan Zhou, Shengbao Cai, Xiaosong Hu, Junjie Yi
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Current Research in Food Science
Subjects:
Mixed juice
High pressure processing
Storage
Color
Cloud stability
Flavor
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927121000654

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