Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods-Reference-Cited by-同舟云学术

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Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

Published:2015-11-03 Issue:3 Volume:9 Page:407-420
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Xu Zhenzhen,Wang Yongtao,Ren Pengyan,Ni Yuanying,Liao Xiaojun

Funder

National Science & Technology Support Plan of the Chinese Ministry of Science and Technology

project“Recommend International Advanced Agricultural Science and Technology Plan” of the “948” project of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-015-1635-4.pdf

Reference59 articles.

1. Atares, L., Sousa Gallagher, M. J., & Oliveira, F. A. R. (2011). Process conditions effect on the quality of banana osmotically dehydrated. J Food Eng, 103(4), 401–408.

2. Athiphunamphai, N., Bar, H. Y., Cooley, H. J., & Padilla-Zakour, O. I. (2014). Heat treatment and turbo extractor rotational speed effects on rheological and physico-chemical properties of varietal applesauce. J Food Eng, 136, 19–27.

3. Augusto, P. E. D., Ibarz, A., & Cristianini, M. (2012). Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: time-dependent and steady-state shear. J Food Eng, 111(4), 570–579.

4. Baxter, I. A., Easton, K., Schneebeli, K., & Whitfield, F. B. (2005). High pressure processing of Australian navel orange juices: sensory analysis and volatile flavor profiling. Innov Food Sci Emerg Technol, 6(4), 372–387.

5. Bi, X., Wu, J., Zhang, Y., Xu, Z., & Liao, X. (2011). High pressure carbon dioxide treatment for fresh-cut carrot slices. Innov Food Sci Emerg Technol, 12(3), 298–304.

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