Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices-Reference-Cited by-同舟云学术

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Published:2018-03 Issue: Volume:73 Page:76-86
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Wibowo Scheling^ORCID,Buvé Carolien^ORCID,Hendrickx Marc,Van Loey Ann,Grauwet Tara

Funder

Seventh Framework Programme (FP7)

European Union under the Marie Curie Initial Training Network ‘HST FoodTrain’

Research Foundation Flanders

KU Leuven

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Thermal damage in blood orange juice: Kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation;Arena;International Journal of Food Science and Technology,2001

5. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate;Averbeck;European Food Research and Technology,2011

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