A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view-Reference-Cited by-同舟云学术

A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view

Published:2021-06-11 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

DENG Hong¹,ZHAO Peng-Tao¹,Yang Tian-Ge²,MENG Yong-Hong¹^ORCID

Affiliation:

1. Shaanxi Normal University, China; Shaanxi Normal University, China; Shaanxi Normal University, China

2. Shaanxi Normal University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference29 articles.

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3. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage;Alvarez-Sabatel S.;Food Hydrocolloids,2015

4. High-pressure treatment of cloudy apple juice;Baron A.;Lebensmittel-Wissenschaft + Technologie,2006

5. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices;Bayındırlı A.;Food Control,2006

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