Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice-Reference-Cited by-同舟云学术

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Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice

Published:2021-12 Issue: Volume:130 Page:108293
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wu Wanlin,Xiao Gengsheng,Yu Yuanshan,Xu Yujuan,Wu Jijun,Peng Jian,Li Lu

Funder

Special Project for Research and Development in Key areas of Guangdong Province

Special Fund for Scientific Innovation Strategy-Construction of High-level Academy of Agriculture Science

Guangzhou Science and Technology Program key projects

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference69 articles.

1. Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science;An;Food Chemistry,2019

2. Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes;Apichartsrangkoon;Journal of Food Science,2009

3. Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices;Ayón-Reyna;Food Science and Technology,2019

4. Antioxidant and antidermatophytic activities of essential oil and extracts of Metasequoia glyptostroboides Miki ex Hu;Bajpai;Food and Chemical Toxicology,2009

5. Preserving foods through high-pressure processing;Balasubramaniam;Food Technology,2008

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4. CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables;Food Chemistry: X;2024-10

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