相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Mechanisms non-enzymatic browning in orange juice during storage
Laurianne Paravisini et al.
FOOD CHEMISTRY (2019)
Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage
Huong T. T. Pham et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage
Laurianne Paravisini et al.
FOOD CHEMISTRY (2018)
Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents
Braulio Gomez Ruiz et al.
FOOD RESEARCH INTERNATIONAL (2018)
Kinetics of colour changes in pasteurised strawberry juice during storage
Carolien Buve et al.
JOURNAL OF FOOD ENGINEERING (2018)
Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability
Scheling Wibowo et al.
FOOD CHEMISTRY (2015)
Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers
Scheling Wibowo et al.
FOOD RESEARCH INTERNATIONAL (2015)
Nutritional and physicochemical characteristic of commercial Spanish citrus juices
J. Alvarez et al.
FOOD CHEMISTRY (2014)
Characterization of molecular structural changes in pectin during juice cloud destabilization in frozen concentrated orange juice
Ashley L. Galant et al.
FOOD HYDROCOLLOIDS (2014)
Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality
Sonali S. Bharate et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling approach
Celine Bacigalupi et al.
FOOD CHEMISTRY (2013)
Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage
Xiamin Cao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Degradation of Ascorbic Acid in Ethanolic Solutions
Hsin-Yun Hsu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice Part II: Impact on specific chemical and biochemical quality parameters
Liesbeth Vervoort et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Isolation and fractionation of hemicelluloses by graded ethanol precipitation from Caragana korshinskii
Jing Bian et al.
CARBOHYDRATE RESEARCH (2010)
Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice
Clara Cortes et al.
FOOD CONTROL (2008)
Degradation of vitamin C in citrus juice concentrates during storage
HS Burdurlu et al.
JOURNAL OF FOOD ENGINEERING (2006)
Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life
AC Polydera et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)
Browning and decomposed products of model orange juice
Y Shinoda et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2004)
Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice
P Brat et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice
AC Polydera et al.
JOURNAL OF FOOD ENGINEERING (2003)
Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation
E Arena et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
分享论文
