Effects of High Hydrostatic Pressure Versus Heat Treatment on the Quality and Rheological Properties of Low-Sugar Citrus Jam
In this study, low-sugar citrus jam was prepared from either ‘Jiuyuehong’ navel orange or Yichang tangerine by two different methods: high hydrostatic pressure at 500 MPa for 10 min, and heat treatment (water bath heating 100 ℃ for 30 min). The effects of high hydrostatic pressure and heat treatment...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-011.pdf |