Effect of ultra high pressure treatment on flavor compounds in apricot juice

被引：0
|
作者：
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China [1 ]
不详 [2 ]
机构：
来源：
Nongye Gongcheng Xuebao | 2008年 / 4卷 / 267-270期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [11] Effect of Ultra-high Pressure on The Growth Curve of Microorganisms in Jujube Juice
    Zhao, Guangyuan
    Liu, Fengzhu
    PROCEEDINGS OF THE 7TH CONFERENCE ON BIOLOGICAL DYNAMIC SYSTEM AND STABILITY OF DIFFERENTIAL EQUATION, VOLS I AND II, 2010, : 449 - 452
  • [12] Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
    Velazquez-Estrada, R. M.
    Hernandez-Herrero, M. M.
    Ruefer, C. E.
    Guamis-Lopez, B.
    Roig-Sagues, A. X.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2013, 18 : 89 - 94
  • [13] Effect of ultra-high pressure and ultra-high temperature treatments on the quality of watermelon juice during storage
    Liu, Qing
    Huang, Guangxue
    Ma, Changlu
    Li, Guangyan
    Wang, Rufu
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (09)
  • [14] Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice
    Yu, Yuanshan
    Xu, Yujuan
    Wu, Jijun
    Xiao, Gengsheng
    Fu, Mangqin
    Zhang, Yousheng
    FOOD CHEMISTRY, 2014, 153 : 114 - 120
  • [15] The effect of blanching on flavor compositions of pickles pasteurized by ultra-high hydrostatic pressure
    Fan, Aiping
    Dong, Peng
    Su, Yu
    Hu, Xiaosong
    Wu, Jihong
    Chen, Fang
    Journal of Chinese Institute of Food Science and Technology, 2015, 15 (11) : 227 - 233
  • [16] Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice
    Liu, Yan
    Liao, Mengyu
    Rao, Lei
    Zhao, Liang
    Wang, Yongtao
    Liao, Xiaojun
    FOOD SCIENCE & NUTRITION, 2022, 10 (09): : 3072 - 3084
  • [17] Effect of Ultra-high Pressure Combined Heating on the Microorganisms in Cloudy Peach Juice
    Zhao Guang-yuan
    Liu Qian-ru
    2009 ACADEMIC CONFERENCE ON HORTICULTURE SCIENCE AND TECHNOLOGY, PROCEEDINGS, 2009, : 223 - 225
  • [18] Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice
    Rahaman, Abdul
    Zeng, Xin-An
    Farooq, Muhammad Adil
    Kumari, Ankita
    Murtaza, Mian Anjum
    Ahmad, Nabeel
    Manzoor, Muhammad Faisal
    Hassan, Sadia
    Ahmad, Zahoor
    Chen Bo-Ru
    Zhan Jinjing
    Siddeeg, Azhari
    JOURNAL OF FOOD PROCESS ENGINEERING, 2020, 43 (08)
  • [19] Effect of ultra-high pressure treatment on aroma compounds in cucumber water analyzed by principal component
    Ma, Hui
    Wang, Ya-Chao
    Ma, Yong-Kun
    Zhang, Hai-Ning
    Deng, Na-Na
    Wang, Xing
    Modern Food Science and Technology, 2014, 30 (03) : 220 - 226
  • [20] FLAVOR COMPOUNDS OF A COMMERCIAL CONCENTRATED BLACKBERRY JUICE
    GEORGILOPOULOS, DN
    GALLOIS, AN
    FOOD CHEMISTRY, 1988, 28 (02) : 141 - 148
12345