Influence of ultra-high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing

Agriculture & Biology

• brix 18%
• color 9%
• food science 10%
• food technology 9%
• heat treatment 46%
• homogenization 60%
• juices 14%
• Maillard reaction 20%
• orange juice 70%
• particle size 7%
• particle size distribution 9%
• pasteurization 9%
• physicochemical properties 45%
• reducing sugars 16%
• temperature 6%
• titratable acidity 16%

Engineering & Materials Science

• Acidity 22%
• Color 11%
• Particle size 7%
• Particle size analysis 9%
• Pasteurization 12%
• Physicochemical properties 73%
• Sugars 19%
• Temperature 6%
• Thermal processing (foods) 100%

Medicine & Life Sciences

• Color 13%
• Food Technology 24%
• Hot Temperature 44%
• Particle Size 17%
• Pasteurization 12%
• Pressure 37%
• Respect 8%
• Sugars 15%
• Temperature 11%