ทรัพยากร ระบุป้าย: Pasteurization

4 รายการที่พบ (กำลังแสดง 1 - 4)

  1. Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

    Abstract, Comprehensive Reviews in Food Science and Food Safety, 2017 Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce...
    Pasteurization Fruit Juice

  2. FAO - Principles and practices of small - and medium - scale fruit juice processing

    The purpose of this publication is to present technical and business information designed to address issues facing small and medium-size juice processors along with insights into the theory and practice of juice and juice beverage processing and utilization. Both major and minor fruits will be...
    Pasteurization Fruit Juices

  3. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Abstract, International Journal of Microbiology, 2014 Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of...
    Pasteurization Fruit Juices

  4. Continuous Microwave Processing and Preservation of Acidic and Non Acidic Juice Blends

    Abstract, International Journal of Agriculture and Food Science Technology, 2014 Continuous microwave processing system is one of the pasteurization/sterilization techniques that offer good potential for high quality, reduced process times and energy as compared with conventional techniques. The...
    Pasteurization Fruit Juices