Comparison of high‐pressure processing, ultrasound and heat treatments on the qualities of a gallic acid copigmented blueberry–grape–pineapple–cantaloupe juice blend-Reference-Cited by-同舟云学术

Comparison of high‐pressure processing, ultrasound and heat treatments on the qualities of a gallic acid copigmented blueberry–grape–pineapple–cantaloupe juice blend

Published:2022-07-07 Issue:11 Volume:57 Page:6948-6962
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Bi Xiufang¹^ORCID,Ning Nan¹,Wang Xiaoqiong¹²,Li Mingyuan¹,Xing Yage¹,Che Zhenming¹

Affiliation:

1. Sichuan Key Laboratory of Food Bio‐technology, School of Food and Bioengineering Xihua University Chengdu 610039 China

2. Key Laboratory of Food NonThermal Processing, Engineering Technology Research Center of Food NonThermal Processing Yibin Xihua University Research Institute Yibin 644004 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15919

Reference57 articles.

1. Effect of ultrasound on different quality parameters of apple juice

2. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing

3. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices

4. Linalool in Orange Juice: Origin and Thermal Stability

5. Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents

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