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Food Reviews International Volume 39, 2023 - Issue 6

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Review

Effect of thermal and non-thermal treatments on the color of citrus juice: A review

Sara Aghajanzadeha Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Aman Mohammad Ziaiifara Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Ruud Verkerkb Food Quality and Design Group, Wageningen University and Research, WG Wageningen, The NetherlandsCorrespondence[email protected]

Pages 3555-3577 | Published online: 29 Dec 2021

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https://doi.org/10.1080/87559129.2021.2012799
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Jiajia Chen, Wenshan Luo, Lina Cheng, Jijun Wu, Yuanshan Yu, Lu Li & Yujuan Xu. (2023) Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices. Foods 12:5, pages 1028.
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Shuxun Liu, Ying Lou, Yixian Li, Jiaojiao Zhang, Ping Li, Baoru Yang & Qing Gu. (2022) Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits. Frontiers in Nutrition 9.
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Fei Chen, Yuyu Chen, Yingrui Wang, Shenghua Ding, Yeyou Qin, Liwen Jiang & Rongrong Wang. (2022) High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. Journal of Food Science 87:6, pages 2427-2439.
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Effect of thermal and non-thermal treatments on the color of citrus juice: A review

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Effect of thermal and non-thermal treatments on the color of citrus juice: A review

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