Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

@article{Zou2015ComparisonOH,
  title={Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice},
  author={Hui Zou and Tiantian Lin and Xiufang Bi and Liang Zhao and Yongtao Wang and Xiaojun Liao},
  journal={Food and Bioprocess Technology},
  year={2015},
  volume={9},
  pages={217-231}
}
Changes of microbial, physicochemical and sensory properties of mulberry juice processed by high hydrostatic pressure (HHP) (500 MPa/5 min), high-pressure carbon dioxide (HPCD) (15 MPa/55 °C/10 min), and high-temperature short time (HTST) (110 °C/8.6 s) during 28 days of storage at 4 °C and 25 °C were investigated. Total aerobic bacteria (TAB) and yeast and mold (Y&M) were not detected in HHP-treated and HTST-treated mulberry juices for 28 days at 4 °C and 25 °C, but were detected more than 2… CONTINUE READING

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