Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

Author:

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

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference44 articles.

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

2. Effect of storage conditions on the chemical attributes of Ogbomoso mango juice;Alaka;European Food Research and Technology,2003

3. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys;Aljadi;Food Chemistry,2004

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

5. Quality and stability of precut mangos and carambolas subjected to high-pressure processing;Boynton;Sensory and Nutritive Qualities of Food,2002

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