Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (P hysalis peruviana L.) Juice-Reference-Cited by-同舟云学术

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Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (P hysalis peruviana L.) Juice

Published:2014-07-31 Issue:6 Volume:39 Page:1051-1060
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Rabie Mohamed A.¹,Soliman Amal Z.²,Diaconeasa Zoriţa S.³,Constantin Bele³

Affiliation:

1. Department of Food Science; Zagazig University; Zagazig E-44519 Egypt

2. Special Food and Nutrition; Agriculture Research Center; Food Technology Research Institute; Cairo Egypt

3. Department of Chemistry and Biochemistry; University of Agricultural Sciences and Veterinary Medicine; Cluj-Napoca Romania

Funder

Fundação para a Ciência e a Tecnologia (Portugal)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12320/fullpdf

Reference61 articles.

1. Agrofenologia de Physalis peruviana L. em invernadero y fertirriego;Aguilar;Rev. Chapingo Ser. Hortic.,2006

2. Flavour retention and related enzyme activities shelf-life of strawberry juices processed by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Food Chem.,2008

3. Quality Assurance in Tropical Fruit Processing

4. Flavour, colour, and vitamin C retention of PEF processed orange juice in different packaging materials;Ayhan;J. Agric. Food Chem.,2001

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