Pasteurization of Fruit Juices of Different pH Values by Combined High Hydrostatic Pressure and Carbon Dioxide

By Li Wang   Pan Jian   Xie Huiming   Yang Yi   Zhou Dianfei   Zhu Zhaona  

Journal of Food Protection, Vol. 75, Iss. 10, 2012-10 ,pp. : 1873-1877

International Association for Food Protection

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Stability and Antimicrobial Efficiency of Eugenol Encapsulated in Surfactant Micelles as Affected by Temperature and pH

By Gaysinsky Sylvia   Davidson P. Michael   Bruce Barry D.   Weiss Jochen  

Journal of Food Protection, Vol. 68, Iss. 7, 2005-07 ,pp. : 1359-1366

International Association for Food Protection

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Opalescent and Cloudy Fruit Juices: Formation and Particle Stability

By Beveridge Tom  

Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 4, 2002-07 ,pp. : 317-337

Taylor & Francis Ltd

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Stability of Enterocin AS-48 in Fruit and Vegetable Juices

By Grande Maria J.   Lucas Rosario   Valdivia Eva   Abriouel Hikmate   Maqueda Mercedes   Omar Nabil Ben   Martínez-Cañamero Magdalena   Gálvez Antonio  

Journal of Food Protection, Vol. 68, Iss. 10, 2005-10 ,pp. : 2085-2094

International Association for Food Protection

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Application of a monoclonal-based immunoassay for the determination of imazalil in fruit juices

By Moreno María-José   Plana Emma   Montoya Ángel   Caputo Pasquale   Manclús Juan J.  

Food Additives and Contaminants, Vol. 24, Iss. 7, 2007-07 ,pp. : 704-712

Taylor & Francis Ltd

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