Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)-Reference-Cited by-同舟云学术

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Published:2017-12-28 Issue: Volume: Page:1-11
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Leite Thiago Soares¹,Augusto Pedro E. D.²^ORCID,Cristianini Marcelo¹

Affiliation:

1. Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP,Brazil

2. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1362653

Reference35 articles.

1. Degradation of methylcellulose during ultra-high pressure homogenisation

2. Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale

3. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures

4. Study on the applicability of high-pressure homogenization for the production of banana juices

5. High-pressure homogenization of orange juice to inactivate pectinmethylesterase

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