Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration-Reference-Cited by-同舟云学术

Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

Published:2014-03 Issue: Volume:147 Page:209-214
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Queirós Rui P.,Santos Mauro D.,Fidalgo Liliana G.,Mota Maria J.,Lopes Rita P.,Inácio Rita S.,Delgadillo Ivonne,Saraiva Jorge A.

Funder

Fundação para a Ciência e a Tecnologia (FCT, Portugal)

European Union

QREN

FEDER

COMPETE

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

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3. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice;Chen;Journal of Agricultural and Food Chemistry,2009

4. Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses;Ferrario;Journal of Food Engineering,2013

5. Microbial degradation of organic matter in the deep sea;Jannasch;Science,1971

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