Related content

Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus (Weber) Britton & Rose] monitored by high-performance liquid chromatography–tandem mass spectometric analyses

By Herbach Kirsten   Stintzing Florian   Carle Reinhold  

European Food Research and Technology A, Vol. 219, Iss. 4, 2004-09 ,pp. : 377-385

Springer Publishing Company

Access to resources Recommend Favorite

Effects of Pulsed Electric Field Processing and Storage on the Quality and Stability of Single-Strength Orange Juice

By Ayhan Z.   Zhang Q. H.   Min D. B.  

Journal of Food Protection, Vol. 65, Iss. 10, 2002-10 ,pp. : 1623-1627

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Escherichia coli O157:H7 during Storage in Pressure-Treated Orange Juice

By Linton M.   McClements J. M. J.   Patterson M. F.  

Journal of Food Protection, Vol. 62, Iss. 9, 1999-09 ,pp. : 1038-1040

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Freezing, Irradiation, and Frozen Storage on Survival of Salmonella in Concentrated Orange Juice

By Niemira Brendan A.   Sommers Christopher H.   Boyd Glenn  

Journal of Food Protection, Vol. 66, Iss. 10, 2003-10 ,pp. : 1916-1919

International Association for Food Protection

Access to resources Recommend Favorite

Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing

By Tiitinen Katja   Vahvaselkä Marjatta   Hakala Mari   Laakso Simo   Kallio Heikki  

European Food Research and Technology A, Vol. 222, Iss. 5-6, 2006-03 ,pp. : 686-691

Springer Publishing Company

Access to resources Recommend Favorite