Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice

Published:2015-08 Issue: Volume:30 Page:170-176
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bermejo-Prada A.,Segovia-Bravo K.A.,Guignon B.,Otero L.

Funder

National Plan of the Spanish Ministry of Education and Science (MEC)

CSIC

Madrid Community (CAM)

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference35 articles.

1. Cellulase activity and ethylene in ripening strawberry and apple fruits;Abeles;Scientia Horticulturae,1990

2. Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments;Aguiló-Aguayo;LWT - Food Science and Technology,2009

3. Cell wall degrading enzymes and the softening of senescent strawberry fruit;Barnes;Journal of Food Science,1976

4. High-pressure treatment of cloudy apple juice;Baron;LWT - Food Science and Technology,2006

5. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase;Bodelón;LWT—Food Science and Technology,2013

Cited by 26 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. Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits;Comprehensive Reviews in Food Science and Food Safety;2024-04-29

2. A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems;Innovative Food Science & Emerging Technologies;2024-03

3. Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend;Journal of Food Quality;2023-06-17

4. Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice;Foods;2022-08-05

5. Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments;International Journal of Biological Macromolecules;2022-08

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