Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 532260
Title Prunus fruit juices
Author(s) Toydemir, Gamze; Boyacioglu, Dilek; Hall, R.D.; Beekwilder, M.J.; Capanoglu, Esra
Source In: Innovative Technologies in Beverage Processing / Aguiló-Aguayo, I., Plaza, L., Chichester UK : Wiley - ISBN 9781118929377 - p. 59 - 77.
DOI http://dx.doi.org/10.1002/9781118929346.ch3
Department(s) Laboratory of Plant Physiology
PRI BIOS Applied Metabolic Systems
Publication type Peer reviewed book chapter
Publication year 2017
Abstract The juice drinks obtained from Prunus fruit species, apricot (Prunus armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)), peach (Prunus persica), and plum (Prunus domestica), are gaining increasing interest as a convenient alternative to fresh fruits. The conventional thermal pasteurization of fruit juices may cause some quality deterioration, such as nonenzymatic browning, losses of essential nutrients, and changes in physicochemical and organoleptic properties. Recently, novel nonthermal technologies are being extensively explored as promising alternatives to avoid the negative effects of heat pasteurization. The most studied nonthermal processing methods in Prunus fruit juices are pulsed electric fields and high-pressure processing, which are reviewed in detail in the scope of this chapter by describing the aim and the basic concepts, and highlighting their effects on microbial quality, enzymatic activity, and physical, chemical, and sensory properties of Prunus fruit juices.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.