Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice

Journal of Food Science

Volumn 81, Issue 3, 2016, Pages M702-M708

  Yu, Yuanshan ^a   Wu, Jijun ^a   Xu, Yujuan ^a   Xiao, Gengsheng ^a   Zou, Bo ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Dimethyl dicarbonate; High pressure homogenization; Indigenous microorganism; Mulberry juice; Quality

Indexed keywords

ALPHA GLUCOSIDASE; ANTHOCYANIN; ANTIOXIDANT; CYANIDIN 3-O-GLUCOSIDE; CYANIDIN 3-RUTINOSIDE; DIETHYL PYROCARBONATE; DIMETHYL PYROCARBONATE; GLUCOSIDE; PHENOL DERIVATIVE; PLANT EXTRACT;

ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; COLOR; DIET; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FRUIT; FRUIT AND VEGETABLE JUICE; HUMAN; METABOLISM; MICROBIOLOGY; MORUS; PASTEURIZATION; PRESSURE; PROCEDURES;

ALPHA-GLUCOSIDASES; ANTHOCYANINS; ANTIOXIDANTS; COLOR; DIET; DIETHYL PYROCARBONATE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; FRUIT AND VEGETABLE JUICES; GLUCOSIDES; HUMANS; MORUS; PASTEURIZATION; PHENOLS; PLANT EXTRACTS; PRESSURE;

EID: 84959546501     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13213     Document Type: Article

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