Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice

Authors :: Kim, Y.-S.
Park, S.-J.
Cho, Y.-H.
Park, J.
Source :: Journal of Food Science. Nov-Dec, 2001, Vol. 66 Issue 9, p1355, 6 p.
Publication Year :: 2001
Abstract: A new study investigates the effects of a combination of high pressure and heat treatment on the quality of carrot juice.

Subjects :: Carrots -- Research
Vegetable juices -- Protection and preservation
Vegetables -- Protection and preservation
Business
Food/cooking/nutrition

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