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The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
Comprehensive Reviews in Food Science and Food Safety ( IF 14.8 ) Pub Date : 2018-02-01 , DOI: 10.1111/1541-4337.12336
Ume Roobab 1 , Rana Muhammad Aadil 1 , Ghulam Muhammad Madni 1 , Alaa El-Din Bekhit 2
Affiliation  

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality of juices due to intensive thermal processing is a major problem encountered during the treatment of commercially preserved liquid foods. Conventional thermal processing technologies inactivate microorganisms and enzymes and extend the shelf life of foods but exert negative effects on nutritional and organoleptic properties of juices, for example, a loss of vitamins, of a desirable flavor, and of bioactive compounds and development of different sensory profiles as a result of heating. Nonthermal technologies including ultrasonication, a pulsed electric field, high‐pressure processing, irradiation, and their combinations are suitable alternatives for achieving the same preservation effect without the adverse effects of heat on the quality of juices and meet consumer demand for clean‐label, safe, and wholesome products without compromising their nutritional properties.

中文翻译:

非热技术对果汁微生物质量的影响:综述

果汁和蔬菜汁是支持微生物生长并最终使安全性和质量迅速下降的丰富营养素来源。由于密集的热加工而导致的果汁营养品质的损失是在商业上保存的液态食品的处理过程中遇到的主要问题。传统的热加工技术使微生物和酶失活,延长了食品的保质期,但对果汁的营养和感官特性产生负面影响,例如,维生素的流失,所需风味和生物活性化合物的丧失以及不同感官特征的发展。由于加热。非热技术,包括超声处理,脉冲电场,高压处理,辐照,
更新日期:2018-02-01
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