Low-oxygen pulping combined with high hydrostatic pressure improve the stability of blueberry pulp anthocyanins and color during storage-Reference-Cited by-同舟云学术

Low-oxygen pulping combined with high hydrostatic pressure improve the stability of blueberry pulp anthocyanins and color during storage

Published:2022-08 Issue: Volume:138 Page:108991
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhang Lijuan,Xiao Gengsheng,Yu Yuanshan,Xu Yujuan,Wu Jijun,Zou Bo,Li Lu

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference36 articles.

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3. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice;Buckow;Journal of Agricultural and Food Chemistry,2010

4. Kinetics of colour changes in pasteurised strawberry juice during storage;Buvé;Journal of Food Engineering,2018

5. Influence of the temperature and oxygen exposure in red port wine: A kinetic approach[J];Carla;Food Research International,2015

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