High Hydrostatic Pressure and High-Pressure Homogenization Processing of Fruit Juices-Reference-Cited by-同舟云学术

High Hydrostatic Pressure and High-Pressure Homogenization Processing of Fruit Juices

Published:2018 Issue: Volume: Page:393-421
ISSN:
Container-title:Fruit Juices
language:
Short-container-title:

Author:

Augusto Pedro E.D.,Tribst Alline A.L.,Cristianini Marcelo

Publisher

Elsevier

Reference66 articles.

1. The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices;Altuner;Int. J. Food Sci. Technol.,2013

2. Assessing juice quality: advances in the determination of rheological properties of fruit juices and derivatives;Augusto,2014

3. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model;Augusto;J. Food Eng.,2012

4. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: time-dependent and steady-state shear;Augusto;J. Food Eng.,2012

5. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: viscoelastic properties and the Cox–Merz rule;Augusto;J. Food Eng.,2013

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