Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures-Reference-Cited by-同舟云学术

Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures

Published:2022 Issue:6 Volume:28 Page:467-478
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Guangsen Tong¹,Jiahu Guo²,Xiang Li¹,Yuanju Gao¹,Tian Meng¹,Fei Feng¹,Xiaolong He³

Affiliation:

1. Culinary Institute, Sichuan Tourism University

2. Public Safety Research Center, Sichuan Staff University of Science and Technology

3. College of Tourism and Culinary Science, Yangzhou 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/28/6/28_FSTR-D-22-00033/_pdf

Reference46 articles.

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2. Bhat, R., Ameran, S.B., Voon, H.C., Karim, A.A., and Tze, L.M. (2011). Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chem., 127, 641-644. https://doi.org/10.1016/j.foodchem.2011.01.042

3. Buckow, R., Weiss, U., and Knorr, D. (2009). Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains. Inn. Food Sci. Emerg. Technol., 10, 441-448. https://doi.org/10.1016/j.ifset.2009.05.005

4. Escudero-Lopez, B., Cerrillo, I., Gil-Izquierdo, A., Hornero-Mendez, D., Herrero-Martın, G., Berna, G., Medina, S., Ferreres, F., Martın, F., and Fernandez-Pachon, M.S. (2016). Effect of thermal processing on the profile of bioactive compounds and antioxidant, capacity of fermented orange juice. Int. J. Food Sci. Nut., 7, 779-88. https://doi.org/10.1080/09637486.2016.1204428

5. Ferrentino, G. and Spilimbergo, S. (2011). High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks. Trends Food Sci Technol., 22: 427-441. https://doi.org/10.1016/j.tifs.2011.04.009

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