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Your search keyword '"Yongtao, Wang"' showing total 10 results

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10 results on '"Yongtao, Wang"'

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1. Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction

2. Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure

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3. Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization

4. Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

5. Synergetic effects of high-pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus

6. High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane

7. Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

8. Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud

9. Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

10. Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar