Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage-Reference-Cited by-同舟云学术

Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage

Published:2015-12 Issue: Volume:32 Page:101-109
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Marszałek Krystian,Skąpska Sylwia,Woźniak Łukasz,Sokołowska Barbara

Funder

Institute of Agricultural and Food Biotechnology (IAFB)

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

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3. Supercritical carbon dioxide effects on some quality attributes of single strength orange juice;Arreola;Journal of Food Science,1991

4. Effect of supercritical carbon dioxide on microbial populations in single strength orange juice;Arreola;Journal of Food Quality,1991

5. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing;Barba;Food Research International,2013

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