Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time-Reference-Cited by-同舟云学术

Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

Published:2013-04 Issue: Volume:18 Page:74-82
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Huang Wenshu,Bi Xiufang,Zhang Xiao,Liao Xiaojun,Hu Xiaosong,Wu Jihong

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference75 articles.

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3. Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in northern areas of Pakistan;Ali;Scientia Horticulturae,2011

4. Adiabatic heat modelling for pressure build-up during high-pressure treatment in liquid-food processing;Ardia;Food and Bioproducts Processing,2004

5. Study of antioxidant capacity and quality parameters in an orange juice–milk beverage after high-pressure processing treatment;Barba;Food and Bioprocess Technology,2011

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