| Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice. | |
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MedLine Citation:
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PMID: 19522496 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The influence of thermal and dense-phase carbon dioxide (DP-CO(2)) pasteurization on physicochemical properties and flavor compounds in Hami melon juice was investigated. Melon juice was pasteurized using DP-CO(2) treatment and compared to a conventional high-temperature-short-time (HTST) method. The DP-CO(2) treatment was carried out using a DP-CO(2) unit (55 degrees C, 60 min, and 35 MPa). The thermal pasteurization was performed at 90 degrees C for 60 s with an adapted laboratory setup. Effects of variations to both treatments on pH and concentrations of microbes, beta-carotene, ascorbic acid, sugars, organic acids, and volatile compounds were investigated. The changes of pH and organic acid and sugar concentrations were not significant. There were significant differences between treatments in microbial count, vitamin C, beta-carotene, and volatile compound concentrations. In general, DP-CO(2) treatment had less of an effect on the measured variables than the thermal treatment. |
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Authors:
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Jiluan Chen; Jing Zhang; Zuoshan Feng; Lijun Song; Jihong Wu; Xiaosong Hu |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 57 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2009 Jul |
Date Detail:
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Created Date: 2009-07-01 Completed Date: 2009-09-23 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 5805-8 Citation Subset: IM |
Affiliation:
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Food College, Shihezi University, Xinjiang 832003, China. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Ascorbic Acid
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analysis Beverages / analysis*, microbiology Carbon Dioxide / administration & dosage Cucurbitaceae / chemistry* Food Preservation / methods* Fruit / chemistry* Hot Temperature Physicochemical Phenomena Taste* Volatilization beta Carotene / analysis |
| Chemical | |
Reg. No./Substance:
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124-38-9/Carbon Dioxide; 50-81-7/Ascorbic Acid; 7235-40-7/beta Carotene |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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