Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud

Published:2014-04 Issue: Volume:22 Page:22-30
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Liu Fengxia,Li Renjie,Wang Yongtao,Bi Xiufang,Liao Xiaojun

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 articles.

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2. Hydrolysis of sucrose by invertase immobilized onto novel magnetic polyvinyl alcoholmicrospheres;Akgol;Food Chemistry,2001

3. Raman spectroscopic studies of native and pressure- or temperature-denatured invertase;Athes;Journal of Raman Spectroscopy,1998

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

5. Formation of acid lactones and esters through the Millard reaction;Beck;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1990

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