Processing of Vegetable Juice and Blends

James S.B. Wu, S. C. Shen

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)
Original languageEnglish
Title of host publicationHandbook of Vegetables and Vegetable Processing
PublisherWiley-Blackwell
Pages335-350
Number of pages16
ISBN (Print)9780813815411
DOIs
Publication statusPublished - 2011 Mar 16

Keywords

  • Flash presterilization - followed by in-can processing
  • High hydrostatic pressure processing - nonconventional processing technology
  • In-can processing - without presterilization
  • Resorting and trimming of tomatoes
  • Salting, smoothing acid taste of tomato juice
  • Tomato juice, characteristic color - and mildly acid flavor of tomatoes
  • Vegetable juice and blend classification
  • Vegetable juice and blend processing
  • Vegetable juice and blends - major processed vegetable products
  • Vegetable juices, and mechanical devices - disintegrating vegetable and separating juice as fluid from solids

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Wu, J. S. B., & Shen, S. C. (2011). Processing of Vegetable Juice and Blends. In Handbook of Vegetables and Vegetable Processing (pp. 335-350). Wiley-Blackwell. https://doi.org/10.1002/9780470958346.ch16