High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality-Reference-Cited by-同舟云学术

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

Published:2015-01 Issue: Volume:145 Page:73-81
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cappelletti Martina,Ferrentino Giovanna,Endrizzi Isabella,Aprea Eugenio,Betta Emanuela,Corollaro Maria Laura,Charles Mathilde,Gasperi Flavia,Spilimbergo Sara

Funder

University of Trento and Autonomous Province of Trento

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Reverse osmosis of coconut water through cellulose membrane;Bergonia;Philipp. J. Food Sci. Technol.,1982

4. Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda Romana) Induced by Roasting;Burdack-Freitag;J. Agric. Food Chem.,2010

5. Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water;Campos;J. Food Process. Preserv.,1996

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