Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage-Reference-Cited by-同舟云学术

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Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage

Published:2018-08 Issue: Volume:48 Page:1-10
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

You Yilin,Li Na,Han Xue,Guo Jielong,Zhao Yu,Liu Guojie,Huang Weidong,Zhan Jicheng^ORCID

Funder

Project of Special Funds for Public Welfare Research

National Thirteenth Five-Year Plan for Science and Technology Support

Postdoctoral Science Foundation of China awarded to Yilin You

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference41 articles.

1. Computer-controlled CRT colorimetry: A view from CIE;Berns,1996

2. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage;Cao;Innovative Food Science & Emerging Technologies,2012

3. Chemical studies of anthocyanins: A review;Castaňeda-Ovando;Food Chemistry,2009

4. Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice;Chang;Journal of the Science of Food and Agriculture,2017

5. Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time;Chen;Innovative Food Science & Emerging Technologies,2013

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