Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference44 articles.
1. Agcam E, Akyildiz A, Evrendilek GA (2016) A Comparative Assessment of Long-Term Storage Stability and Quality Attributes of Orange Juice in Response to Pulsed Electric Fields and Heat Treatments Food Bioprod Process 99:90–98
2. Ağçam E, Dündar B, Polat S, Akyildiz A (2019) Recent studies on healthy nutrients changing in fruit juices processed with non-thermal technologies. In: Malik A, Erginkaya Z, Erten H (eds) Health and safety aspects of food processing technologies. Springer, Cham. https://doi.org/10.1007/978-3-030-24903-8_9
3. Al Fata N, Georgé S, Dlalah N, Renard CMGC (2018) Influence of Partial Pressure of Oxygen on Ascorbic Acid Degradation at Canning Temperature Innov Food Sci Emerg 49:215–221. https://doi.org/10.1016/j.ifset.2017.11.007
4. Ameur L, Mathieu O, Lalanne V, Trystram G, Birlouezaragon I (2007) Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food Chem 101:1407–1416. https://doi.org/10.1016/j.foodchem.2006.03.049
5. Buvé C et al (2018) Kinetics of colour changes in pasteurised strawberry juice during storage. J Food Eng 216:42–51. https://doi.org/10.1016/j.jfoodeng.2017.08.002
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献