Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice-Reference-Cited by-同舟云学术

Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

Published:2015-06 Issue:1 Volume:62 Page:927-933
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chen Xuehong,Qin Weidong,Ma Lihua,Xu Feng,Jin Peng,Zheng Yonghua

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing;Barba;Food Research International,2013

4. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing;Barba;Innovative Food Science and Emerging Technologies,2013

5. Effect of thermal processing and carbon dioxide-assisted high-pressure processing on pectinmethylesterase and chemical changes in orange juice;Boff;Journal of Food Science,2003

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