High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes
Xinman Lou, Jin Yu, Huaixiang Tian, Haiyan Yu, Chen Chen, Milford A. Hanna, Yawen Lin, Long Yuan, Jun Wang, Huaide Xu
Topics & Concepts
Shelf lifeFood scienceFlavorChemistryBerryTitratable acidAromaPascalizationPectinWater activitySugarFood storageWater contentHigh pressureHorticultureBiologyGeotechnical engineeringEngineeringEngineering physicsFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesBotanical Studies and Applications