White-flesh guava juice clarification by a fixed-angle conical rotor centrifuge laboratory and characterization of continuous disk stack centrifuges

Ninga, Kombélé Aimé; Desobgo, Steve Carly Zangué; Nso, Emmanuel Jong; Kayem, Joseph

doi:10.1016/j.heliyon.2022.e11606

Cited by 3 publications

(1 citation statement)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The supernatant was discarded and the mass of sediment was recorded. The CSR was calculated according to Formula (5) [32]. Thereafter, according to the results, the shelf life was determined by the microbial and sensory score.…”

Section: Storage Quality Shelf Life and Volatile Compounds Of Xl7 Juicementioning

confidence: 99%

Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Gan

Chen

Wang

et al. 2023

Foods

View full text Add to dashboard Cite

In this study, ultra–high–pressure sterilization (UHPS) of Xinli No. 7 juice (XL7) was explored and optimized. A challenge to implement UHPS in juice as a full alternative to thermal treatment could be represented by the adoption of a pressure level of up to 500 MPa for 20 min at one cycle followed by the packaging in aseptic conditions. It was found that UHPS and HS treatments could effectively kill the microorganisms in XL7 juice but HS treatment would inevitably lose the nutritional quality in the juice, while UHPS treatment could better maintain the glyconic acid content, functional components, and antioxidant activity and reduce Browning degree and improve the stability of XL7 juice. The deterioration rate of UHPS and HS–treated XL7 juice increased with the increased storage temperature. The predicted shelf life of UHPS and HS–treated XL7 juice was 68 and 41 days at 4 °C, respectively. Collectively, UHPS treatment combined with low–temperature storage might be an effective way to prolong the shelf life of XL7 juice.

show abstract

Section: Storage Quality Shelf Life and Volatile Compounds Of Xl7 Juicementioning

confidence: 99%

Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Gan

Chen

Wang

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+Lactonase” and “Protease”

Türkyılmaz,

Hamzaoğlu,

Özkan

2024

Food and Bioproducts Processing

View full text Add to dashboard Cite

Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice

Zhang,

Xu,

et al. 2024

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

White-flesh guava juice clarification by a fixed-angle conical rotor centrifuge laboratory and characterization of continuous disk stack centrifuges

Cited by 3 publications

References 29 publications

Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+Lactonase” and “Protease”

Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice

Contact Info

Product

Resources

About