Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage-Reference-Cited by-同舟云学术

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Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage

Published:2020-01 Issue: Volume:59 Page:102249
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Rios-Corripio Gabriela,Welti-Chanes Jorge,Rodríguez-Martínez Verónica,Guerrero-Beltrán José Ángel

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice;Alpas;Current Opinion in Biotechnology,2013

2. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage;Andrés;Food Chemistry,2016

3. Official methods of analysis;AOAC,2000

4. High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice;Basak;Innovative Food Science & Emerging Technologies,2002

5. Use of free radical method to evaluate antioxidant activity;Brand-Williams;LWT- Food Science and Technology,1995

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2. A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages;Frontiers in Food Science and Technology;2024-08-02

3. Pomegranate Wine Production and Quality: A Comprehensive Review;Fermentation;2024-07-04

4. Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review;Critical Reviews in Food Science and Nutrition;2024-07-02

5. Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation;Trends in Food Science & Technology;2024-07

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