Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review-Reference-Cited by-同舟云学术

Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review

Published:2023-02-15 Issue:6 Volume:32 Page:729-747
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Nawawi Nur Izzati Mohamed,Ijod Giroon,Senevirathna Sri Sampath Janaka,Aadil Rana Muhammad,Yusof Noor Liyana,Yusoff Masni Mat,Adzahan Noranizan Mohd,Azman Ezzat Mohamad^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-023-01276-3.pdf

Reference87 articles.

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3. Amit SK, Uddin MM, Rahman R, Islam SMR, Khan MS. A review on mechanisms and commercial aspects of food preservation and processing. Agriculture and Food Security. 6: 1-22 (2017)

4. Amsasekar A, Mor RS, Kishore A, Singh A, Sid S. Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review. Nutrition and Food Science. (2022)

5. Azman EM, Yusof N, Chatzifragkou A, Charalampopoulos D. Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum L.) pomace through intermolecular copigmentation. Molecules. 27: 5489 (2022)

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