Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish
Author:
Funder
National Natural Science Foundation of China
Science and Technology Department of Sichuan Province
Beijing Technology and Business University
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
1. Effect of high pressure and thermal processing on shelf life and quality of strawberry puree and juice;Aaby;Food Chemistry,2018
2. Effects of various clarification treatments on phenolic compounds and organic acid compositions of pomegranate (Punica Granatum L.) juice;Alper;Journal of Food Processing and Preservation,2011
3. Augmenting the pressure-based pasteurization of Listeria monocytogenes by synergism with nisin and mild heat;Aras;International Journal of Environmental Research and Public Health,2020
4. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology;Cao;Food Control,2017
5. Antioxidant activity of two edible isothiocyanates: Sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicals;Cedrowski;Food Chemistry,2021
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles;Food Reviews International;2024-08-18
2. Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function;Trends in Food Science & Technology;2024-05
3. Nisin as a food preservative: physicochemical, sensory properties and antimicrobial activity in Mexican tomato sauce;International Journal of Food Science & Technology;2024-03-19
4. Halophilic microbes and mineral compositions in salts associated to fermentation and quality of fermented radish;LWT;2024-02
5. Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms;Food Bioscience;2024-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3