Microbial, nutritional, and organoleptic quality of pomegranate juice following high‐pressure homogenization and low‐temperature pasteurization-Reference-Cited by-同舟云学术

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Microbial, nutritional, and organoleptic quality of pomegranate juice following high‐pressure homogenization and low‐temperature pasteurization

Published:2020-02-09 Issue:3 Volume:85 Page:592-599
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Benjamin Ofir¹²,Gamrasni Dani¹²³

Affiliation:

1. Tel Hai College Food Science Dept. D.N. Upper Galilee Kiryat Shmona 12210 Israel

2. Fruit Storage Research Laboratory Kiryat Shmona 10200 Israel

3. MIGAL Galilee Research Inst. Environmental Physical Chemistry Laboratory Kiryat Shmona 11016 Israel

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15032

Reference37 articles.

1. Characterization and antioxidant activity of bitter vetch protein-based films containing pomegranate juice

2. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E–deficient mice

3. Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles

4. Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis

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1. Cold plasma technology: Reshaping food preservation and safety;Food Control;2024-09

2. Climate change resilience of pomegranate: a comprehensive analysis of geographical distribution and adaptation in Morocco;Plant Physiology Reports;2024-07-16

3. Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice;Foods;2024-07-03

4. Impact of juice processing of Costa Rican guava (Psidum friedrichsthalianum) on the physicochemical properties, total phenols and antioxidant capacity;Applied Food Research;2024-06

5. Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white;International Journal of Biological Macromolecules;2024-05

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