Storage Stability of Chinese Bayberry Juice after High Pressure or Thermal Treatment-Reference-Cited by-同舟云学术

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Storage Stability of Chinese Bayberry Juice after High Pressure or Thermal Treatment

Published:2015-03-27 Issue:6 Volume:39 Page:2259-2266
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Wang Chunfang¹²,Lin Yi¹²,Ramaswamy Hosahalli S.³^ORCID,Ge Lingyan¹²,Hu Feifei¹²,Zhu Songming¹²,Yu Yong¹²

Affiliation:

1. College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China

2. Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture; Ministry of Agriculture; Hangzhou 310058 China

3. Department of Food Science and Agricultural Chemistry; Macdonald Campus, McGill University; 21111 Lakeshore Road St-Anne-de-Bellevue Quebec Canada

Funder

863 Plan of National High-Tech Research and Development

Natural Science Foundation of Zhejiang Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12471/fullpdf

Reference26 articles.

1. Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste;Ahmed;Food Chem.,2004

2. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;Int. J. Food Sci. Technol.,2005

3. Kinetics of color change of double concentrated tomato paste during thermal treatment;Barreiro;J. Food Eng.,1997

4. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and navel orange juice;Bull;Innov. Food Sci. Emerg. Technol.,2004

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