Application of high‐pressure homogenization to improve physicochemical and antioxidant properties of almond hulls-Reference-Cited by-同舟云学术

Application of high‐pressure homogenization to improve physicochemical and antioxidant properties of almond hulls

Published:2022-12-14 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Liu Juer¹²,Huang Li¹³,An Jun¹,Ma Yiwei²,Cheng Yanling¹,Zhang Renchuan¹,Peng Peng¹,Wang Yuanpu¹⁴,Addy Min¹,Chen Paul¹,Chen Chi²,Liu Yuhuan⁴,Huang Guangwei⁵,Ruan Roger¹²^ORCID

Affiliation:

1. Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA

2. Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA

3. Zhejiang University Shandong (Linyi) Modern Agricultural Research Institute Linyi Shandong China

4. State Key Laboratory of Food Science and Technology, and Engineering Research, Center for Biomass Conversion, Ministry of Education Nanchang University Nanchang China

5. Almond Board of California Modesto California USA

Funder

Almond Board of California

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14235

Reference55 articles.

1. Functional properties of dietary fibre prepared from defatted rice bran

2. Almond Board of California. (2021 Feb).Almond Industry Position Report.https://www.almonds.com/sites/default/files/2021‐03/2021_02_PosRpt_ghfjn8.pdf

3. Applications of ultrasound in food technology: Processing, preservation and extraction

4. Chemical composition and physical properties of modified dietary fibre sources

5. Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves

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