Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment
This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 °C – 7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds, antioxidant capacity, carotene content, and sensory char...
| Main Authors: | , , , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/8913 https://www.sciencedirect.com/science/article/abs/pii/S0023643821004084 |
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