Processing of Vegetable Juice and Blends

James S.B. Wu; S. C. Shen

doi:10.1002/9780470958346.ch16

Processing of Vegetable Juice and Blends

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

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

9 Citations (Scopus)

Original language	English
Title of host publication	Handbook of Vegetables and Vegetable Processing
Publisher	Wiley-Blackwell
Pages	335-350
Number of pages	16
ISBN (Print)	9780813815411
DOIs	https://doi.org/10.1002/9780470958346.ch16
Publication status	Published - 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

General Biochemistry,Genetics and Molecular Biology
General Agricultural and Biological Sciences

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10.1002/9780470958346.ch16

Cite this

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title = "Processing of Vegetable Juice and Blends",

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",

author = "Wu, \{James S.B.\} and Shen, \{S. C.\}",

year = "2011",

month = mar,

day = "16",

doi = "10.1002/9780470958346.ch16",

language = "English",

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TY - CHAP

T1 - Processing of Vegetable Juice and Blends

AU - Wu, James S.B.

AU - Shen, S. C.

PY - 2011/3/16

Y1 - 2011/3/16

KW - Flash presterilization - followed by in-can processing

KW - High hydrostatic pressure processing - nonconventional processing technology

KW - In-can processing - without presterilization

KW - Resorting and trimming of tomatoes

KW - Salting, smoothing acid taste of tomato juice

KW - Tomato juice, characteristic color - and mildly acid flavor of tomatoes

KW - Vegetable juice and blend classification

KW - Vegetable juice and blend processing

KW - Vegetable juice and blends - major processed vegetable products

KW - Vegetable juices, and mechanical devices - disintegrating vegetable and separating juice as fluid from solids

UR - https://www.scopus.com/pages/publications/84887176791

UR - https://www.scopus.com/pages/publications/84887176791#tab=citedBy

U2 - 10.1002/9780470958346.ch16

DO - 10.1002/9780470958346.ch16

M3 - Chapter

AN - SCOPUS:84887176791

SN - 9780813815411

SP - 335

EP - 350

BT - Handbook of Vegetables and Vegetable Processing

PB - Wiley-Blackwell

ER -

Processing of Vegetable Juice and Blends

Keywords

ASJC Scopus subject areas

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