Effect of Hydrostatic Pressure Processing Combined with DMDC and Nisin Treatment on the Quality of Bayberry Juice during Storage

Effect of Hydrostatic Pressure Processing Combined with DMDC and Nisin Treatment on the Quality of Bayberry Juice during Storage

In order to enhance the sterilization effect of hydrostatic pressure processing (HPP) on bayberry juice, the effects of thermal sterilization (90 ℃, 5 min), HPP treatment (500 MPa, 5 min), HPP combined antimicrobial agent treatment (HPP combined with dimethyl dicarbonate (DMDC), HPP combined with ni...

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Détails bibliographiques
Auteurs principaux: Zhouyang SHENG, Bo ZOU, Gengsheng XIAO, Yujuan XU, Jijun WU, Yuanshan YU, Lina CHENG, Jing WEN, Kejing AN
Format: Article
Langue:zho
Publié: The editorial department of Science and Technology of Food Industry 2025-03-01
Collection:Shipin gongye ke-ji
Sujets:
hydrostatic pressure processing
bayberry juice
dmdc
nisin
anthocyanin
volatile compounds
odor activity value
Accès en ligne:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030494

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030494

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