High-pressure treatment of cloudy apple juice-Reference-Cited by-同舟云学术

High-pressure treatment of cloudy apple juice

Published:2006-11 Issue:9 Volume:39 Page:1005-1013
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Baron Alain,Dénes Jean-Marc,Durier Christine

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. The production of cloudy apple nectar using total liquefaction enzymes;Acar;Fruit Processing,1999

2. Comparison of static and step-pulsed ultra-high pressure on the microbial stability of fresh cut pineapple;Aleman;Journal of the Science of Food and Agriculture,1998

3. Effect of high pressure treatments on peroxidase and polyphenoloxidase activities;Anese;Journal of Food Biochemistry,1995

4. Kinetics of first change on flavour, cooked flavour development and pectinesterase inactivation on mango and papaya nectars and purees;Argaiz;Revista Espanola de Ciencia y Tecnologia de Alimentos,1995

5. Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methyl esterase;Basak;Food Research International,1996

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