---
res:
  bibo_abstract:
  - Thermal preservation is widely used for the stabilization of fruit and vegetable
    juices. However, this method can potentially impair product quality and it is
    necessary to categorize and quantify these changes in order to optimize the treatment
    process. Here, carrot juice was treated with different time temperature combinations
    selected to achieve equivalent microbiological lethality. Different temperatures
    were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature
    short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant
    differences in physical, chemical and sensory parameters in contrast to untreated
    juice. HTST treatment had less of a negative effect on the juice. A significant
    deterioration in odor, appearance and taste was observed after the LTLT treatment
    compared to an untreated reference juice. The juice exhibited elevated acid taste,
    a shift in olfactory profile from white to red vegetables and diminished homogeneity.
    Significant changes in sugar composition, pH, carotenoids and color were also
    observed during this treatment. The juice that had been treated with LTLT exhibited
    a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids
    and a perceptible difference in color in comparison to the untreated and fresh
    juice. Therefore, it can be concluded that varying temperatures show different
    effects on juice quality, despite the same microbiological lethal effect. This
    must be taken into account when designing the pasteurization process.@eng
  bibo_authorlist:
  - foaf_Person:
      foaf_givenName: Linda
      foaf_name: Katsch, Linda
      foaf_surname: Katsch
      foaf_workInfoHomepage: http://www.librecat.org/personId=71614
    orcid: '0000-0001-6628-3929 '
  - foaf_Person:
      foaf_givenName: Imke
      foaf_name: Weishaupt, Imke
      foaf_surname: Weishaupt
      foaf_workInfoHomepage: http://www.librecat.org/personId=58425
  - foaf_Person:
      foaf_givenName: Martina
      foaf_name: Sokolowsky, Martina
      foaf_surname: Sokolowsky
      foaf_workInfoHomepage: http://www.librecat.org/personId=76708
  - foaf_Person:
      foaf_givenName: Brian R.
      foaf_name: Gibson, Brian R.
      foaf_surname: Gibson
  - foaf_Person:
      foaf_givenName: Jan
      foaf_name: Schneider, Jan
      foaf_surname: Schneider
      foaf_workInfoHomepage: http://www.librecat.org/personId=13209
    orcid: 0000-0001-6401-8873
  bibo_doi: https://doi.org/10.1007/s00217-025-04860-5
  bibo_issue: '251'
  dct_date: 2025^xs_gYear
  dct_isPartOf:
  - http://id.crossref.org/issn/1438-2377
  - http://id.crossref.org/issn/1438-2385
  dct_language: eng
  dct_publisher: Springer@
  dct_subject:
  - Carrot juice
  - Sterilization
  - Carotenoids
  - Descriptive analysis
  - PCA
  - HTST
  dct_title: Impact of equivalent sterilization processes with different time- temperature
    combinations on the chemical, physical and sensory properties of carrot juice@
...