Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice-Reference-Cited by-同舟云学术

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Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

Published:2019-12-20 Issue:2 Volume:43 Page:355-364
ISSN:0930-7516
Container-title:Chemical Engineering & Technology
language:en
Short-container-title:Chem. Eng. Technol.

Author:

Orellana-Palma Patricio¹,Zúñiga Rommy N.¹,Takhar Pawan Singh²,Gianelli María Pía³,Petzold Guillermo³

Affiliation:

1. Universidad Tecnológica MetropolitanaDepartment of Biotechnology Las Palmeras 3360, P.O. Box 7800003 Ñuñoa, Santiago Chile

2. University of Illinois at Urbana-ChampaignDepartment of Food Science and Human Nutrition 61801 Urbana IL USA

3. Universidad del Bío-BíoDepartment of Food Engineering Av. Andrés Bello 720, Casilla 447 Chillán Chile

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ceat.201900387

Reference52 articles.

1. Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds

2. Review: Parametric Study on the Performance of Progressive Cryoconcentration System

3. Freeze Concentration as a Technique to Protect Valuable Heat-Labile Components of Foods

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS;Journal of Food Measurement and Characterization;2023-03-06

2. Review of the Aroma Chemistry of Pineapple (Ananas comosus);Journal of Agricultural and Food Chemistry;2023-02-24

3. Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration;Food Production, Processing and Nutrition;2022-12-02

4. Latest development in low-pressure osmotic-based membrane separation for liquid food concentration: a review;Current Opinion in Food Science;2022-12

5. Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients;Journal of Food Science;2022-11-15

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