1 results match your criteria: "the Univ. of British Columbia 2205 East Mall[Affiliation]"
Natural Acidification with Low-pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices.
J Food Sci
August 2018
Authors are with Food, Nutrition and Health, Faculty of Land and Food Systems, the Univ. of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada.
Unlabelled: Essential oil constituents (EOCs) derived from antimicrobial plant extracts can be used for organic preservation of food products. However, the characteristic flavor resulting from EOCs limit the concentration that can be used in high-pH beverages. This work provides an innovative approach of organically preserving a high-pH beverage (watermelon juice) with a natural blend of low-pH fruits (apples and lemons) and EOCs simultaneously.
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