Study on textural changes and pectin degradation of tarocco blood Orange during storage-Reference-Cited by-同舟云学术

Study on textural changes and pectin degradation of tarocco blood Orange during storage

Published:2022-02-17 Issue:1 Volume:25 Page:344-358
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Frempong Kwame Eduam Baiden¹²,Chen Yan¹²,Wang Zhenxing³,Xu Jianxiong¹,Xu Xinrui¹²,Cui Wenting³,Gong Hongying¹²,Peng Dongsheng³,Liang Lili¹²,Meng Yushan³,Lin Xiaoyan¹²

Affiliation:

1. School of Materials Science and Engineering, Southwest University of Science and Technology, Mianyang, SC, China

2. Engineering Research Center of Biomass Materials, Ministry of Education, Southwest University of Science and Technology, Mianyang, SC, China

3. Agricultural and Rural Committee of Changshou District, Changshou, China

Funder

Innovation and Entrepreneurship Training Program for College Students of Southwest University of Science and Technology

Demonstration of application technology of Tarocco blood orange green preservation

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2032736

Reference42 articles.

1. Optimization of microwave assisted extraction of pectin from orange peel

2. Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake

3. Vacuum infiltration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage

4. Effects of postharvest storage conditions on ‘Tarocco’ orange fruit quality

5. Prediction of blood orange MT firmness by multivariate modelling of low alterative penetrometric data set: A preliminary study

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