Effect of hyperbaric storage at room temperature on color degradation of strawberry juice
Author:
Funder
FEDER
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. Hyperbaric Storage of Foods at Room Temperature: Characterization in Strawberry Juice;Bermejo-Prada,2015
2. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage;Cao;Innovative Food Sci. Emerg. Technol.,2012
3. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps;Cao;J. Sci. Food Agric.,2011
4. Anthocyanin color behavior and stability during Storage: effect of intermolecular copigmentation;Eiro;J. Agric. Food Chem.,2002
5. Hyperbaric storage at and above room temperature of a highly perishable food;Fidalgo;Food Bioprocess Technol.,2014
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