Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing-Reference-Cited by-同舟云学术

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Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing

Published:2019-01-04 Issue:5 Volume:54 Page:1858-1864
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Velázquez‐Estrada Rita‐María¹^ORCID,Hernández‐Herrero María‐Manuela²,Guamis‐López Buenaventura²,Roig‐Saguès Artur‐Xavier²^ORCID

Affiliation:

1. Laboratorio Integral de Investigación en Alimentos Tecnológico Nacional de Mexico/Instituto Tecnológico de Tepic Av. Tecnológico 2595, Col. Lagos del Country 63175 Tepic Nayarit México

2. CIRTTA‐Departament de Ciència Animal i dels Aliments Universitat Autònoma de Barcelona Travessera dels Turons S/N 08193 Bellaterra Barcelona Spain

Funder

Consejo Nacional de Ciencia y Tecnología

Seventh Framework Programme

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14089

Reference37 articles.

1. Clarification of Citrus Juice is Influenced by Specific Activity of Thermolabile Pectinmethylesterase and Inactive PME-Pectin Complexes

2. Nutrient losses during and after processing of pineapples and oranges

3. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

4. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule

5. Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase

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2. Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions;Innovative Food Science & Emerging Technologies;2024-10

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4. Impact of thermal, high‐pressure and ultra‐shear pasteurisation technologies on beetroot juice metabolites using untargeted nuclear magnetic resonance spectroscopy;International Journal of Food Science & Technology;2024-07-08

5. Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation;Innovative Food Science & Emerging Technologies;2024-07

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