Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol-Reference-Cited by-同舟云学术

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Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

Published:2016-10 Issue: Volume:72 Page:90-98
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Cassani L.,Tomadoni B.,Viacava G.,Ponce A.,Moreira M.R.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli;Alvarez;LWT-Food Science and Technology,2013

2. Essential oils: their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004

3. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps;Cao;Journal of the Science of Food and Agriculture,2011

4. Vanillin as an antimicrobial for producing shelf-stable strawberry puree;Cerrutti;Journal of Food Science,1997

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