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Springer Publishing Company

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Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging

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Microbial Stability of Mango (Mangifera indica L.) Juice Preserved by Combined Application of Mild Heat and Extracts of Two Tropical Spices

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Combined Treatment of High Pressure and Heat on Killing Spores of Alicyclobacillus acidoterrestris in Apple Juice Concentrate

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Stability of microbial transglutaminase to high pressure treatment

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