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Chapitre d'ouvrage

Quality Performance Assessment of Gas Injection During Juice Processing and Conventional Preservation Technologies

Abstract : Despite the numerous processes proposed as alternatives to heat pasteurization, thermally treated juices produced by full or flash pasteurization are still the most widely marketed product. It is well known that the flavor of fruit juices is influenced by heat treatment used for microbial stabilization; as an example, volatile compounds, such as alpha-terpineol and the terpinen-4-ol synthesized during heat treatments are responsible for the “oxidized” and “cooked” flavors of the orange juice. In addition, between the setting out of bottle and the consumption of the fruit juice, it can occur several days even several weeks. Food is subjected to the laws of aging and chemical additives are often used to stabilize fruit drinks, and in such an objective, gases may offer new perspectives; in this chapter the use of oxygen, nitrogen, carbon dioxide, and hydrogen are investigated.
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Chapitre d'ouvrage
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02174458
Contributeur : Pam - Université de Bourgogne <>
Soumis le : vendredi 5 juillet 2019 - 10:04:18
Dernière modification le : vendredi 31 janvier 2020 - 15:38:37

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Rémy Cachon, Duried Alwazeer. Quality Performance Assessment of Gas Injection During Juice Processing and Conventional Preservation Technologies. Value-Added Ingredients and Enrichments of Beverages, 14, Elsevier, pp.465-485, 2019, The Science of Beverages, 978-0-12-816687-1. ⟨10.1016/B978-0-12-816687-1.00014-X⟩. ⟨hal-02174458⟩

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