Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice

Published:2015-12 Issue: Volume:32 Page:1-8
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Jayathunge K.G.L.R.,Grant Irene R.,Linton Mark,Patterson Margaret F.,Koidis Anastasios

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Comparative study on colour, viscosity and related enzymes of tomato juice processed by pulsed electric fields or heat treatment;Aguilo-Aguayo;European Food Research and Technology,2008

2. Effect of pH on colour and texture of food products;Andres-Bello;Food Engineering Reviews,2013

3. Quality evaluation of slightly concentrated tomato juice produced under high pressure conditions;Boulekou;Procedia Food Science,2011

4. Lycopene: Chemistry, biology, and implications for human health and disease;Clinton;Nutrition Reviews,1998

5. Tomato (Lycopersicum esculentum) pectin methyl esterase and polygalacturonase behaviors regarding heat and pressure induced inactivation;Crelier;Journal of Agricultural and Food Chemistry,2001

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality changes in high hydrostatic pressure treated enriched tomato sauce;Journal of the Science of Food and Agriculture;2024-07-05

2. 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

3. Dielectric barrier discharge plasma processing: Impact on thiram fungicide degradation and quality of tomato juice;Journal of Agriculture and Food Research;2024-06

4. Impact of alternative and thermal preservation on microbiological, enzymatical, and chemical properties of blackcurrant juice;European Food Research and Technology;2024-05-28

5. High pressure processing of fruit beverages: A recent trend;Food and Humanity;2024-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3