Off-flavor removal from thermal-treated watermelon juice by adsorbent treatment with β-cyclodextrin, xanthan gum, carboxymethyl cellulose sodium, and sugar/acid-Reference-Cited by-同舟云学术

Off-flavor removal from thermal-treated watermelon juice by adsorbent treatment with β-cyclodextrin, xanthan gum, carboxymethyl cellulose sodium, and sugar/acid

Published:2020-09 Issue: Volume:131 Page:109775
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Xiao,Yang Fan,Liu Ye,Li Jian,Song Huanlu

Funder

National Natural Science Foundation of China

Project of High-level Teachers in Beijing Municipal Universities

Quality Construction of Talents Training-First-class Speciality Construction-Food Science and Engineering

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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2. Structural characterization of fulvic acids during composting of sewage sludge;Amir;Process Biochemistry,2005

3. Combined adsorption and degradation of the off-flavor compound 2-methylisoborneol in sludge derived from a recirculating aquaculture system;Azaria;Chemosphere,2017

4. New methods of plant selection for food aroma recovery aided by oxidation processes;Bezysov;Acta Universitatis Cibiniensis. Series E: Food Technology,2015

5. Preparation, characterization and release kinetics of α- and β-cyclodextrin inclusion complexes with ethyl propionate and valeric acid;Cao,2015

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