Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing-Reference-Cited by-同舟云学术

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Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

Published:2016-02 Issue: Volume:33 Page:135-144
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhang Yan,Liu XingChen,Wang Yongtao,Zhao Feng,Sun Zhijian,Liao Xiaojun

Funder

Recommend International Advanced Agricultural Science and Technology Plan

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference67 articles.

1. Polyacetylene levels in carrot juice, effect of pH and thermal processing;Aguiló-Aguayo;Food Chemistry,2014

2. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;International Journal of Food Science & Technology,2005

3. Effects of modified atmosphere on shelf-life of carrot juice;Alklint;Food Control,2004

4. Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment;de Ancos;Journal of the Science of Food and Agriculture,2002

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

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