Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice-Reference-Cited by-同舟云学术

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Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice

Published:2022-04-27 Issue:9 Volume:10 Page:3072-3084
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Liu Yan¹²³⁴,Liao Mengyu¹²³⁴,Rao Lei¹²³⁴,Zhao Liang¹²³⁴,Wang Yongtao¹²³⁴^ORCID,Liao Xiaojun¹²³⁴

Affiliation:

1. College of Food Science and Nutritional Engineering China Agricultural University Beijing China

2. National Engineering Research Centre for Fruit and Vegetable Processing Beijing China

3. Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China

4. Beijing Key Laboratory for Food Nonthermal Processing Beijing China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2906

Reference68 articles.

1. Inactivation of Bacillus spores inoculated in milk by Ultra High Pressure Homogenization

2. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

3. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies

4. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

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1. Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach;Food Research International;2024-09

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

3. Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables;Current Research in Food Science;2024

4. Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods;Comprehensive Reviews in Food Science and Food Safety;2023-12-19

5. High pressure homogenization and retention of bioactive compounds in fruits and vegetables products;Food and Humanity;2023-12

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