Effects of high-pressure processing of date palm juice on the physicochemical properties-Reference-Cited by-同舟云学术

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Effects of high-pressure processing of date palm juice on the physicochemical properties

Published:2024 Issue:1 Volume:30 Page:107-115
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Ngamlerst Chattraya¹,Kosum Supunnika¹,Thepouyporn Apanchanid²,Vatthanakul Suteera³,Prangthip Pattaneeya²,Promyos Natnicha²

Affiliation:

1. Department of Food and Nutrition, Faculty of Home economics technology, Rajamangala University of Technology Phra Nakhon

2. Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University

3. Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/30/1/30_FSTR-D-23-00126/_pdf

Reference31 articles.

1. Aǧçam, E., Akyıldız, A., and Dündar, B. (2018). Thermal Pasteurization and Microbial Inactivation of Fruit Juices. In “Fruit Juices,” ed. by Rajauria G. and Brijesh, T. Academic Press, pp. 309–339.

2. Ahmadi, S., Yu, C., Zaeim, D., Wu, D., Hu, X., Ye, X., and Chen, S. (2022). Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing. Food Hydrocoll., 126, 107477.

3. Al-Dashti, Y.A., Holt, R.R., Keen, C.L., and Hackman, R.M. (2021). Date palm fruit (Phoenix dactylifera): effects on vascular health and future research directions. International Int. J. Mol. Sci., 22, 4665.

4. Allaith, A.A.A. (2008). Antioxidant activity of Bahraini date palm (Phoenix dactylifera L.) fruit of various cultivars. Int. J. Food Sci. Technol., 43, 1033–1040.

5. Amira, E.A., Behija, S.E., Beligh, M., Lamia, L., Manel, I., Mohamed, H., and Lotfi, A. (2012). Effects of the ripening stage on phenolic profile, phytochemical composition and antioxidant activity of date palm fruit, J. Agric. Food Chem., 60, 10896–10902.

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