Induced electric field as alternative pasteurization to improve microbiological safety and quality of bayberry juice-Reference-Cited by-同舟云学术

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Induced electric field as alternative pasteurization to improve microbiological safety and quality of bayberry juice

Published:2025-01 Issue: Volume:463 Page:141137
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xue Liping,Zheng Zitao,Wu Yuhang,Zhang Lingtao,Zhang Huang,Yang Na,Xu Xueming,Jin Yamei,Meng Man,Wang Fu

Funder

Jiangsu Provincial Key Research and Development Program

Jiangsu Agricultural Science and Technology Independent Innovation Fund

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference41 articles.

1. Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice;Aadil;Journal of Food Processing and Preservation,2018

2. Impact of nonthermal processing on different milk enzymes;Ahmad;International Journal of Dairy Technology,2019

3. Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS;Ahmed;Ultrasonics Sonochemistry,2021

4. Interaction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: Pesticide removal, microbial inactivation, and quality preservation;Akdemir Evrendilek;Journal of the Science of Food and Agriculture,2020

5. Comparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis;Cao;Food Science & Nutrition,2020

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