Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – Impact on colour and nutritional attributes
作者： Anu S Raj , Snehasis Chakraborty , Pavuluri Srinivasa Rao , None
DOI: 10.1016/J.LWT.2018.09.051
关键词:
摘要: … Besides, a low TSS, poor colour and lack of flavour also lowers its acceptance as a table fruit. … (For interpretation of the references to colour in this figure legend, the reader is referred to …
sci-hub.se 参考文章(25)
A. Dikshit, S. N. Ghosh, A. K. Bhattacherjee, D. K. Tandon, High performance liquid chromatographic determination of ascorbic acid and polyphenols in aonla juice and spray dried powder. Proceedings of the International Symposium on Minor Fruits and Medicinal Plants for Health and Ecological Security (ISMF & MP), West Bengal, India, 19-22 December, 2011.. pp. 264- 270 ,(2012)
Snehasis Chakraborty, Neelima Kaushik, P. Srinivasa Rao, H. N. Mishra, High‐Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices Comprehensive Reviews in Food Science and Food Safety. ,vol. 13, pp. 578- 596 ,(2014) , 10.1111/1541-4337.12071
Cheikh Ndiaye, Shi-Ying Xu, Zhang Wang, Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices Food Chemistry. ,vol. 113, pp. 92- 95 ,(2009) , 10.1016/J.FOODCHEM.2008.07.027
L. Anila, N. R. Vijayalakshmi, Beneficial effects of flavonoids from Sesamum indicum, Emblica officinalis and Momordica charantia. Phytotherapy Research. ,vol. 14, pp. 592- 595 ,(2000) , 10.1002/1099-1573(200012)14:8<592::AID-PTR772>3.0.CO;2-#
Yuanshan Yu, Yujuan Xu, Jijun Wu, Gengsheng Xiao, Mangqin Fu, Yousheng Zhang, Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice Food Chemistry. ,vol. 153, pp. 114- 120 ,(2014) , 10.1016/J.FOODCHEM.2013.12.038
Francisco J. Barba, Maria J. Esteve, Ana Frigola, Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage Journal of Agricultural and Food Chemistry. ,vol. 58, pp. 10070- 10075 ,(2010) , 10.1021/JF1019483
Neelima Kaushik, Barjinder Pal Kaur, P. Srinivasa Rao, H.N. Mishra, Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali) Innovative Food Science and Emerging Technologies. ,vol. 22, pp. 40- 50 ,(2014) , 10.1016/J.IFSET.2013.12.011
Francisco J. Barba, Maria J. Esteve, Ana Frigola, Physicochemical and nutritional characteristics of blueberry juice after high pressure processing Food Research International. ,vol. 50, pp. 545- 549 ,(2013) , 10.1016/J.FOODRES.2011.02.038
Anup Kumar Bhattacherjee, D. K. Tandon, A. Dikshit, S. Kumar, Effect of pasteurization temperature on quality of aonla juice during storage Journal of Food Science and Technology. ,vol. 48, pp. 269- 273 ,(2011) , 10.1007/S13197-010-0171-5
Zs. Cserhalmi, Á. Sass-Kiss, M. Tóth-Markus, N. Lechner, Study of pulsed electric field treated citrus juices Innovative Food Science and Emerging Technologies. ,vol. 7, pp. 49- 54 ,(2006) , 10.1016/J.IFSET.2005.07.001