Consider manothermosonication an alternative to thermal processing for treating juice.
Publication Date: 01-FEB-08
Publication Title: Microbial Update International
Format: Online

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Description

The thermal treatments commercially used to inactivate pectic enzymes and secure microbially safe orange juice often cause off-flavor and a loss of nutrients from the product. The loss of ascorbic acid during thermal processing is the most important issue related to orange juice processing. New processing methods, including a combination of mild heat, low...

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