Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)-Reference-Cited by-同舟云学术

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Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)

Published:2011-06 Issue:6 Volume:111 Page:675-681
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Chen Zhao,Zhu Chuanhe,Han Ziqiang

Funder

Department of Science and Technology of Shandong Province, PR China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference32 articles.

1. Cellulose whiskers extracted from mulberry: a novel biomass production;Li;Carbohydr. Polym.,2009

2. Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits;Ercisli;Food Chem.,2007

3. Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa);Terefe;Innov. Food Sci. Emerg.,2009

4. Pretreatment effect on sun drying of mulberry fruits (Morus alba L.);Doymaz;J. Food Eng.,2004

5. Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact;Ölmez;LWT - Food Sci. Technol.,2009

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