Effects of high-pressure processing and thermal processing on different beverages containing Bacillus coagulans spores-Reference-Cited by-同舟云学术

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Effects of high-pressure processing and thermal processing on different beverages containing Bacillus coagulans spores

Published:2023-06 Issue: Volume:183 Page:114887
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liao Chia-Wei,Hung Man-Chia,Wang Chung-Yi,Chen Bang-Yuan^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Effect of high pressure and thermal processing on shelf life and quality of strawberry puree and juice;Aaby;Food Chemistry,2018

2. Behavior of Bacillus coagulans Unique IS2 spores during passage through the simulator of human intestinal microbial ecosystem (SHIME) model;Ahire;LWT - Food Science and Technology,2020

3. Antioxidant and antimicrobial activities of tea infusions;Almajano;Food Chemistry,2008

4. Influence of natural coffee compounds, coffee extracts and increased levels of caffeine on the inhibition of Streptococcus mutans;Almeida;Food Research International,2012

5. Antioxidant properties of ready-to-drink coffee brews;Anese;Journal of Agricultural and Food Chemistry,2003

Cited by 3 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. Hydrodynamic cavitation as a promising technology for fresh produce-based beverages processing;Innovative Food Science & Emerging Technologies;2024-08

2. Enhancing Bactericidal Efficacy of High-Pressure Processing (HPP) Against Foodborne Pathogens: The Role of pH and Mechanistic Insights;Food and Bioprocess Technology;2024-06-11

3. High pressure processing of fruit beverages: A recent trend;Food and Humanity;2024-05

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