Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice-Reference-Cited by-同舟云学术

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Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice

Published:2017-01-25 Issue:10 Volume:97 Page:3166-3172
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Chang Yin-Hsuan¹,Wu Sz-Jie²,Chen Bang-Yuan³,Huang Hsiao-Wen²,Wang Chung-Yi⁴

Affiliation:

1. Food Industry Research and Development Institute; Tainan Taiwan

2. Department of Horticulture and Landscape Architecture; National Taiwan University; Taipei Taiwan

3. Department of Food Science; Fu Jen Catholic University; Taipei Taiwan

4. Experimental Forest; National Taiwan University; Nantou Taiwan

Funder

Ministry of Science and Technology, Taiwan, Republic of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference29 articles.

1. Current status and future trends of high-pressure processing in food industry;Huang;Food Control,2017

2. Principles and application of high pressure-based technologies in the food industry;Balasubramaniam;Annu Rev Food Sci Technol,2015

3. High-pressure processing: kinetic models for microbial and enzyme inactivation;Serment-Moreno;Food Eng Rev,2014

4. Advanced preservation methods and nutrient retention in fruits and vegetables;Barrett;J Sci Food Agric,2012

5. Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: microbial inactivation and evaluation of quality parameters;Vega-Gálvez;Innovat Food Sci Emerg Technol,2012

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