Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)

HPP samples showed a similar sensory profile if compared with the untreated sample, showing only a significant difference (p < 0.05) in terms of orange aroma; on the contrary, OH, HCHE, MP rated the lowest acceptances due to, among all considered descriptors, orange aroma, cooked aroma, sweetness, cooked taste.

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