Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

The effects of ultra-high-pressure homogenization (UHPH) at 200 MPa, in combination with different inlet temperatures (55 or 75 °C) during storage at 4 °C were studied and compared with pasteurized (90 °C, 90 s) almond beverage. Microbiological analysis of the physical (particle sedimentation and co...

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Bibliographic Details
Main Authors: Victoria Ferragut, Dora C. Valencia-Flores, Marianita Pérez-González, Joan Gallardo, Manuela Hernández-Herrero
Format: Article
Language:English
Published: MDPI AG 2015-05-01
Series:Foods
Subjects:
ultra-high pressure homogenization (UHPH)
almond beverage
shelf life
color
physical stability
volatile profile
Online Access:http://www.mdpi.com/2304-8158/4/2/159

Internet

http://www.mdpi.com/2304-8158/4/2/159

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