Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality-Reference-Cited by-同舟云学术

Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

Published:2019-10 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Hurtado Adriana¹,Guàrdia Maria Dolors²,Picouet Pierre²³,Jofré Anna⁴,Bañón Sancho¹,Ros José María¹^ORCID

Affiliation:

1. Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain

2. IRTA‐Food Technology Program Girona Spain

3. USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV Angers France

4. IRTA‐Food Safety Program Girona Spain

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14210

Reference53 articles.

1. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

2. Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage

3. Influence of ultra high pressure processing on fruit and vegetable products

4. Estimation of total flavonoid content in propolis by two complementary colourimetric methods;Chang C. C.;Journal of Food Drug Analysis,2002

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