Storage Stability of Chinese Bayberry Juice after High Pressure or Thermal Treatment

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2259-2266

  Wang, Chunfang ^a,b   Lin, Yi ^a,b   Ramaswamy, Hosahalli S ^c   Ge, Lingyan ^a,b   Hu, Feifei ^a,b   Zhu, Songming ^a,b   Yu, Yong ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; FOOD STORAGE; HEAT TREATMENT; HIGH PRESSURE EFFECTS; ORGANIC ACIDS; RATE CONSTANTS; WATER TREATMENT;

DEGENERATIVE DISEASE; EFFECT OF HIGH PRESSURE; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; NUTRITIONAL PARAMETERS; PHYSICOCHEMICAL PROPERTY; SHELF LIFE EXTENSIONS; SOLUBLE SOLIDS CONTENT;

ASCORBIC ACID;

EID: 84953267220     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12471     Document Type: Article

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