Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time-Reference-Cited by-同舟云学术

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Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time

Published:2016-01 Issue: Volume:65 Page:283-289
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Zhao Liang,Wang Yongtao,Hu Xiaotong,Sun Zhijian,Liao Xiaojun

Funder

Recommend International Advanced Agricultural Science and Technology Plan (“948” project) of China

National Science & Technology Support Plan of the Chinese Ministry of Education

Novel Technologies and Equipments of Food Non-thermal Processing of the 863 High-Tech Plan of China

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism;Baklouti;Fruits,2012

2. Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage;Bozoglu;FEMS Immunology and Medical 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. Clarification and concentration of pomegranate juice (Punicagranatum L) using membrane process;Cassano;Journal of Food Engineering,2011

5. Clarification of blood orange juice by ultrafiltration: analyses of operating parameters, membrane fouling and juice quality;Cassano;Desalination,2007

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4. Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice;Foods;2023-07-18

5. Synergistic effect of UV-C irradiation and high-pressure processing in reducing microbial load in “Nanglae” pineapple juice compared to conventional heat treatment;Frontiers in Sustainable Food Systems;2023-03-30

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