Document Detail

Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.
MedLine Citation:
PMID:  23408366     Owner:  NLM     Status:  Publisher    
Fruit juice has been traditionally preserved by thermal pasteurisation. However, the applied heat can cause detrimental effects on health-promoting components such as phenolic compounds. Several non-thermal technologies such as membrane filtration, pulsed electric field (PEF) and ultraviolet (UV) exposure are promising methods developed for liquid food preservation. In particular, the combination of UV and PEF has proven to be more effective for microbial inactivation and maintaining nutritional quality of fruit juice compared with individual applications. © 2012 Society of Chemical Industry.
Yougui Chen; Li Juan Yu; Hp Vasantha Rupasinghe
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-11-16
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2013-2-14     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Society of Chemical Industry.
Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, B2N 5E3, Canada.
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