Review paper
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
Abstract
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non-thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely...
Paper Details
Title
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
Published Date
May 1, 2019
Journal
Volume
279
Pages
150 - 161
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Notes
History