Effects of high pressure processing (HPP) on microorganisms and the quality of mango smoothies during storage-Reference-Cited by-同舟云学术

Effects of high pressure processing (HPP) on microorganisms and the quality of mango smoothies during storage

Published:2020 Issue:52 Volume:10 Page:31333-31341
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Bi Xiufang¹²³⁴⁵^ORCID,Zhou Zhongyu¹²³⁴⁵,Qin Tingting⁶⁷⁸⁹¹⁰,Wang Xiaoqiong¹²³⁴⁵,Ma Yuan¹²³⁴⁵^ORCID,Xing Yage¹²³⁴⁵,Che Zhenming¹²³⁴⁵

Affiliation:

1. Sichuan Key Laboratory of Food Biotechnology

2. School of Food and Bioengineering

3. Xihua University

4. Chengdu 610039

5. People's Republic of China

6. Key Laboratory of Food Non-Thermal Technology

7. Engineering Technology Research Center of Food Non-Thermal

8. Yibin Xihua University Research Institute

9. Yibin 644004

10. China

Abstract

The objective of this study is to investigate the effects of high pressure processing (HPP) on the quality of mango smoothies and the inactivation of microorganisms therein, with heat treatments used as the control.

Funder

Chengdu Science and Technology Bureau

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA05181K

Reference51 articles.

1. Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

2. Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

3. Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure

4. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review;Critical Reviews in Food Science and Nutrition;2024-07-02

2. Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie;Food Research International;2024-06

3. Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage;Foods;2023-08-29

4. A novel formulation of active hexagonal‐compact nano packed composite system using emerging technology for food packaging applications;Journal of Food Process Engineering;2023-05-03

5. Emerging technologies for the processing of milk and milk products;Processing Technologies and Food Protein Digestion;2023