Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices-Reference-Cited by-同舟云学术

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Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices

Published:2011-07 Issue:3 Volume:12 Page:255-260
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Hartyáni Piroska,Dalmadi István,Cserhalmi Zsuzsanna,Kántor Dávid-Balázs,Tóth-Markus Marianna,Sass-Kiss Ágnes

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference29 articles.

1. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices;Aguiló-Aguayo;Journal of Food Engineering,2009

2. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice;Bull;Innovative Food Science and Emerging Technologies,2004

3. The effect of color on perceived flavor intensity and acceptance of foods by young adults and elderly adults;Chan;Journal of the American Dietetic Association,1997

4. Review: high-pressure, microbial inactivation and food preservation;Cheftel;Food Science and Technology International,1995

5. Performance of selective and partially selective sensors in the recognition of beverages;Ciosek;Talanta,2007

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4. Microbial inactivation of pressure spray combined with high-voltage electrospray and its application in honey raspberry juice;International Journal of Food Microbiology;2024-03

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