Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 326-334

  Wang, Yongtao ^a,b,c   Liu, Fengxia ^a,b,c   Cao, Xiamin ^a,b,c   Chen, Fang ^a,b,c   Hu, Xiaosong ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Anthocyanins; High hydrostatic pressure processing; High temperature short time processing; Purple sweet potato nectar; Shelf life

Indexed keywords

ANTHOCYANINS AND ANTIOXIDANT ACTIVITY; ANTIOXIDANT CAPACITY; COMMERCIAL PRODUCTIONS; HIGH HYDROSTATIC PRESSURE; HIGH QUALITY; HIGH TEMPERATURE; HIGH-TEMPERATURE SHORT-TIME PROCESSING; PURPLE SWEET POTATOES; QUALITY PARAMETERS; RESEARCH PAPERS; SAFETY REQUIREMENTS; SHELF LIFE; SHELF-LIFE PREDICTION; STORAGE STABILITY; TOTAL PHENOLS;

AGENTS; ANTHOCYANINS; DIGITAL STORAGE; HYDROSTATIC PRESSURE; INDUSTRIAL RESEARCH; MICROORGANISMS; PHENOLS; QUALITY CONTROL;

FOOD STORAGE;

BACTERIA (MICROORGANISMS); IPOMOEA BATATAS;

EID: 84870535422     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.07.006     Document Type: Article

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