Stability and Sensory Quality of Fresh Fruit and Vegetable Juices: Evaluated with Chromatic Aberration-Reference-Cited by-同舟云学术

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Stability and Sensory Quality of Fresh Fruit and Vegetable Juices: Evaluated with Chromatic Aberration

Published:2013-04-25 Issue:3 Volume:38 Page:1259-1268
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Zhang Yin¹²,Luo Songming³,Wang Wei¹

Affiliation:

1. Key Laboratory of Food Processing of Sichuan College; Chengdu University; Chengdu 610106 China

2. Department of Biological and Agricultural Engineering; University of California; Davis, One Shields Avenue Davis CA 95616

3. College of Food Science; Sichuan Agricultural University; Yaan China

Funder

Department of Science and Technology of Sichuan Province, China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12087/fullpdf

Reference59 articles.

1. Quality measurement of fruits and vegetables;Abbott;Postharvest Biol. Technol.,1999

2. Flavor and odor thresholds in water of selected orange juice components;Ahmed;J. Agric. Food Chem.,1978

3. Minimal processing for healthy traditional foods;Allende;Trends Food Sci. Technol.,2006

4. Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials;Ayhan;J. Agric. Food Chem.,2001

5. Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina;Beltrán-González;J. Sci. Food Agric.,2008

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