Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage-Reference-Cited by-同舟云学术

Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

Published:2017-09-15 Issue:1 Volume:53 Page:209-218
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Lyu Xiaoying¹,Peng Xiaoli¹,Wang Shaojin²,Yang Baowei¹,Wang Xin¹,Yang Hua³⁴,Xiao Yingping³⁴,Baloch Allah Bux¹,Xia Xiaodong¹^ORCID

Affiliation:

1. College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China

2. College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China

3. Institute of Quality and Standard for Agro‐products Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China

4. State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China

Funder

Twelve-five Science and Technology Support Program

Fundamental Research Funds for the Central Universities of China

State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control

International Collaboration Partner Plan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13575

Reference45 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

2. RADIO FREQUENCY (RF) HEATING OF STARCH SOLUTIONS UNDER CONTINUOUS FLOW CONDITIONS: EFFECT OF SYSTEM AND PRODUCT PARAMETERS ON TEMPERATURE CHANGE ACROSS THE APPLICATOR TUBE

3. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating

4. Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

5. Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of radio frequency energy in processing of fruit and vegetable products;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

2. Using multi-criteria decision-making method to select the optimal color fixative for cloudy kiwi juice during thermal sterilization processing;LWT;2023-09

3. Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation;Foods;2023-08-15

4. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating;Foods;2023-07-26

5. Technological innovations enhance postharvest fresh food resilience from a supply chain perspective;Critical Reviews in Food Science and Nutrition;2023-07-06