Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend-Reference-Cited by-同舟云学术

Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

Published:2022-04-29 Issue:7 Volume:57 Page:4368-4379
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Xie Xinyao¹,Wang Xiaoqiong¹²,Bi Xiufang¹^ORCID,Ning Nan¹³,Li Mingyuan¹,Xing Yage¹,Che Zhenming¹

Affiliation:

1. Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China

2. The Agricultural and rural Bureau of Yilong County Nanchong 637600 China

3. Key Laboratory of Food Non‐thermal Processing Engineering Technology Research Center of Non‐thermal Food 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.15763

Reference77 articles.

1. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

2. Effects of ultrasound treatments on quality of grapefruit juice

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

4. Thermosonication as a potential quality enhancement technique of apple juice

5. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

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