Effect of freezing pretreatment on the quality of juice extracted from Prunus mume fruit by osmosis with sucrose-Reference-Cited by-同舟云学术

Effect of freezing pretreatment on the quality of juice extracted from Prunus mume fruit by osmosis with sucrose

Published:2013-11 Issue:1 Volume:54 Page:30-34
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chung Hun-Sik,Kim Dong-Seob,Kim Han-Soo,Lee Young-Guen,Seong Jong-Hwan

Funder

Pusan National University

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Freezing processes: physical aspects;Bail,2004

2. Changes in chemical composition of mume (Prunus mume) fruits during maturation;Cha;Korean Journal of Postharvest Science and Technology,1999

3. Changes in firmess, mineral composition and pectic substances of mume (Prunus mume) fruits during maturation;Cha;Korean Journal of Postharvest Science and Technology,1999

4. The browning factors and analysis of browning speed in mei syrup during storage;Chang;Food Preservation Science,1998

5. Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity;Chassagne-Berces;LWT – Food Science and Technology,2010

Cited by 21 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 Freeze–Thaw Pretreatment Combined with Hot Air on Snake Gourd (Trichosanthes anguina L.);Foods;2024-06-21

2. Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear;Polish Journal of Food and Nutrition Sciences;2024-02-16

3. Effect of water deficit stress during fruit cultivation on the carbon stable isotopes of organic acids in Japanese apricots and liqueur prepared from these fruits;Isotopes in Environmental and Health Studies;2023-12-21

4. Influence of Different Types of Sugar: “Batum” Raspberry Jelly and Juice Processing in Subtropical Regions;Journal of Culinary Science & Technology;2023-04-19

5. EVALUATION OF FREEZING TEMPERATURES AND RIPENESS LEVELS ON THE QUALITY CHARACTERISTICS OF FROZEN PINEAPPLE FRUITS;Journal of microbiology, biotechnology and food sciences;2022-10-10