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Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage

  • Published:2015-12 Issue: Volume:32 Page:16-28
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chen Dong,Pang Xueli,Zhao Jing,Gao Lin,Liao Xiaojun,Wu Jihong,Li Quanhong

Funder

National Science & Technology Support Plan of the Chinese Ministry of Education

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference94 articles.

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

2. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens, USA;Alpas;Applied and Environmental Microbiology,1999

3. Understanding texture changes of high pressure processed fresh carrots: amicrostructural and biochemical approach;Araya;Journal of Food Engineering,2007

4. Polyphenoloxidase from guava;Augustin;Journal of the Science of Food and Agriculture,1985

5. Preserving foods through high-pressure processing;Bala;Food Technology,2008
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