Effect of heat‐treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids-Reference-Cited by-同舟云学术

Effect of heat‐treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids

Published:2022-11-14 Issue:12 Volume:87 Page:5442-5454
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Ran¹,Yang Yunning¹,Zhao Menghan¹,Wang Yanqun¹,Meng Xianjun¹^ORCID,Yan Tingcai¹^ORCID,Ho Chi‐Tang²

Affiliation:

1. National R&D Professional Center for Berry Processing of Ministry of Agriculture and Rural Affairs College of Food Science Shenyang Agricultural University Shenyang China

2. Department of Food Science Rutgers University New Brunswick New Jersey USA

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16386

Reference32 articles.

1. Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices

2. Sea Buckthorn Products: Manufacture and Composition

3. Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing

4. Sustainable deep eutectic solvents preparation and their efficiency in extraction and enrichment of main bioactive flavonoids from sea buckthorn leaves

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