Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice-Reference-Cited by-同舟云学术

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Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice

Published:2024-04 Issue: Volume:198 Page:116002
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Yuanyuan,Padilla-Zakour Olga I.

Funder

National Institute of Food and Agriculture

US Department of Agriculture

New York State Department of Agriculture and Markets

Publisher

Elsevier BV

Reference60 articles.

1. Effects of pulsed electric fields on cell membranes in real food systems;Angersbach;Innovative Food Science & Emerging Technologies,2000

2. Production and packaging of non-carbonated fruit juices and fruit beverages,1994

3. Concord grape juice polyphenols and cardiovascular risk factors: Dose-response relationships;Blumberg;Nutrients,2015

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

5. Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam;Brandão;Food Science and Technology,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn;Foods;2024-06-11

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