Research Progress on Aroma Quality of High-pressure Processing Fruit and Vegetable Juices

Research Progress on Aroma Quality of High-pressure Processing Fruit and Vegetable Juices

Aroma is a critical quality of fruit and vegetable juices, drawing considerable attention. High-pressure processing (HPP) is demonstrated to possess more advantageous than thermal sterilization in preserving the aroma quality of fruit and vegetable juices and reducing processing off-flavors. In this...

Full description

Bibliographic Details
Main Authors: Yingying XU, Qi LUO, Xin PAN, Wentao ZHANG, Fei LAO, Wenbin LUO, Chengyou PANG, Jihong WU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-10-01
Series:Shipin gongye ke-ji
Subjects:
high-pressure processing (hpp)
fruit and vegetable juices
aroma
storage
change mechanisms
regulatory measures
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110100

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110100

Similar Items