Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice-Reference-Cited by-同舟云学术

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Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Published:2021-04-19 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Qian Jingya¹²^ORCID,Yan Guanmin¹,Huo Shuhao¹²,Dai Chunhua¹²,Ma Haile¹²^ORCID,Kan Juan³

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China

2. Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China

3. College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China

Funder

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15533

Reference41 articles.

1. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

2. A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

3. A review of pectin methylesterase inactivation in citrus juice during pasteurization

4. Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit

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