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Homogenization pressures applied to citrus juice manufacturing. Functional properties and application

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Homogenization pressures applied to citrus juice manufacturing. Functional properties and application

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Betoret Valls, ME.; Sentandreu Vicente, E.; Betoret Valls, N.; Fito Maupoey, P. (2012). Homogenization pressures applied to citrus juice manufacturing. Functional properties and application. Journal of Food Engineering. 111(1):28-33. doi:10.1016/j.jfoodeng.2012.01.035

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67996

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Title: Homogenization pressures applied to citrus juice manufacturing. Functional properties and application
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Homogenization is a unit operation that can be incorporated in citrus juice manufacturing to improve chemical and physical characteristics relevant for use in subsequent processing operations. The aim of this study ...[+]
Subjects: Antiradical activity , Citrus juices , Homogenization pressure , Suspended solids , Vacuum impregnation , Antiradical activities , Chemical and physical characteristics , Functional compounds , Functional properties , Particle size reduction , Pressure treatments , Processing operations , Pulp stability , Structural matrix , Manufacture , Fruit juices , Citrus
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2012.01.035
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2012.01.035
Thanks:
The authors acknowledge the Ministerio de Ciencia e Innovacion of Spain for its contribution to projects AGL2009-09905, AGL2009-11805 and PET2008_0015.
Type: Artículo

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