Document Detail


Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages.
MedLine Citation:
PMID:  23363294     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION:  Ultra-high-pressure-homogenization (UHPH) is an emerging technology, a potential alternative to conventional heat treatments. It is a simple process consisting of single step. When liquid food (almond beverage in this study) passes through the high-pressure valve, a very good stability and reduction of microorganisms is achieved, both effects due to the particle breakdown. Specific UHPH conditions could produce commercial sterilization of almond beverage.
Authors:
Dora C Valencia-Flores; Manuela Hernández-Herrero; Buenaventura Guamis; Victoria Ferragut
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't     Date:  2013-01-30
Journal Detail:
Title:  Journal of food science     Volume:  78     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2013 Feb 
Date Detail:
Created Date:  2013-02-07     Completed Date:  2013-08-09     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E199-205     Citation Subset:  IM    
Copyright Information:
© 2013 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Beverages / analysis*,  microbiology*
Colony Count, Microbial
Food Handling / methods*
Food Preservation / methods*
Hot Temperature
Hydrophobic and Hydrophilic Interactions
Lecithins / analysis,  chemistry
Particle Size
Pasteurization
Pressure
Prunus*
Chemical
Reg. No./Substance:
0/Lecithins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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