Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds-Reference-Cited by-同舟云学术

Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds

Published:2022-04-09 Issue:7 Volume:57 Page:4138-4147
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Han Aye Myo¹²,Xu Xueming¹²,Yang Na¹²³^ORCID,Jin Yamei¹²,Jin Zhengyu¹²^ORCID,Xie Zhengjun¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China

2. School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China

3. State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology, Shandong Academy of Sciences 3501 Daxue Road Jinan 250353 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15733

Reference32 articles.

1. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

2. Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM

3. Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation

4. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds

5. Electrical Conductivities of Liquid Egg Products and Fruit Juices Exposed to High Pulsed Electric Fields

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