Quality Characteristics of Squeezed Yuzu (<i>Citrus junos</i>) Juice Subjected to Commercial Sterilization Technologies-Reference-Cited by-同舟云学术

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Quality Characteristics of Squeezed Yuzu (Citrus junos) Juice Subjected to Commercial Sterilization Technologies

Published:2023-02-28 Issue:2 Volume:52 Page:216-222
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Lee Changheon¹,Moon Seungmin¹,Cha Eunsong¹,Sim Jin Ha¹,Kim Jin Hyeon¹,Jeong Duyun²,Yu Daeung¹³

Affiliation:

1. Interdisciplinary Program in Senior Human-Ecology, Major in Food and Nutrition, Changwon National University

2. Department of Food and Food Service Industry, Kyungpook National University

3. Department of Food and Nutrition, Changwon National University

Funder

Changwon National University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-02-216.pdf

Reference26 articles.

1. Effect of thermal and non-thermal treatments on the color of citrus juice: A review

2. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins

3. Vitamin C Inhibits NF-κB Activation by TNF Via the Activation of p38 Mitogen-Activated Protein Kinase

4. Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

5. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice

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