Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
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2. Changes in colour during high pressure processing of fruits and vegetables;Ahmed;Steward Postharvest Review,2006
3. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;International Journal of Food Science & Technology,2005
4. The effects of heating, UV irradiation and storage on stability of the anthocyanin-polyphenol copigment complex;Bakowska;Food Chemistry,2003
5. Effect of high pressure processing on the texture of selected fruits and vegetables;Basak;Journal of Texture Studies,1998
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1. A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions;Journal of Food Processing and Preservation;2023-12-04
2. A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin;LWT;2023-04
3. Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review;Food Science and Biotechnology;2023-02-15
4. Effect of coating with co-product-based bionanocomposites on the quality of strawberries under refrigerated storage;Scientia Horticulturae;2023-02
5. High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products;Foods;2021-11-25
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