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International Journal of Food Properties Volume 17, 2014 - Issue 6
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Original Articles

Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure

Lei Rao College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
,
Xingfeng Guo College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
,
Xueli Pang College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
,
Xiyao Tan College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
,
Xiaojun Liao College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
&
Jihong Wu College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, ChinaCorrespondence[email protected]
Pages 1406-1417 | Received 16 Apr 2012, Accepted 25 Jul 2012, Published online: 04 Mar 2014

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Tingting Ma, Jiaqi Wang, Tian Lan, Shihan Bao, Qinyu Zhao, Xiangyu Sun & Xuebo Liu. (2022) How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010–2021, an updated overview and current issues. Critical Reviews in Food Science and Nutrition 0:0, pages 1-51.
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Leticia Elizondo-Montemayor, Perla A. Ramos-Parra, Daniel A. Jacobo-Velázquez, Niria Treviño-Saldaña, Luis M. Marín-Obispo, Ingrid P. Ibarra-Garza, Luis E. Garcia-Amezquita, Armando Del Follo-Martínez, Jorge Welti-Chanes & Carmen Hernández-Brenes. (2020) High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp. CyTA - Journal of Food 18:1, pages 203-215.
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Marta Ubeira-Iglesias, Diego Wilches-Pérez, M. Mar Cavia, Sara Alonso-Torre & Celia Carrillo. (2019) High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality. High Pressure Research 39:4, pages 691-706.
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Xiamin Cao, Fengxia Liu, Jihong Wu, Xiaojun Liao & Xiaosong Hu. (2014) Effects of High Hydrostatic Pressure Combined with Blanching on Microorganisms and Quality Attributes of Cloudy and Clear Strawberry Juices. International Journal of Food Properties 17:9, pages 1900-1920.
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