[1] |
ZHANG Z S,LIU Y L,CHE L M.Characterization of a new-linolenic acid-rich oil:Eucommia ulmoides seed oil[J].Journal of Food Science,2018,83(3):617-623. |
[2] |
XING Y F,HE D,WANG Y,et al.Chemical constituents, biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver[J].Food Science and Human Wellness,2019,8(2):177-188. |
[3] |
NGUYEN M H,VU N B D,NGUYEN T H N,et al.Effective biocontrol of nematodes using lipid nanoemulsions co-encapsulating chili oil, cinnamon oil and neem oil[J].International Journal of Pest Management,2023,69(2):130-139. |
[4] |
RYDZAK L,KOBUS Z,NADULSKI R,et al.Analysis of selected physicochemical properties of commercial apple juices[J].Processes,2020,8(11):1457. |
[5] |
MA Y,XU Y P,CHEN Y Y,et al.Effect of different sterilization methods on the microbial and physicochemical changes in prunus mume juice during storage[J].Molecules,2022,27(4):1197. |
[6] |
GANESAN A R,TIWARI U,EZHILARASI P N,et al.Application of cold plasma on food matrices:A review on current and future prospects[J].Journal of Food Processing and Preservation,2021,45(1):e15070. |
[7] |
EKEZIE F G C,SUN D W,CHENG J H.A review on recent advances in cold plasma technology for the food industry:Current applications and future trends[J].Trends in Food Science&Technology,2017,69:46-58. |
[8] |
HERBIG A L,RENARD C M G C.Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix[J].Food Chemistry,2017,220:444-451. |
[9] |
BORNHORST E R,TANG J M,SABLANI S S,et al.Development of model food systems for thermal pasteurization applications based on Maillard reaction products[J].LWT-Food Science and Technology,2017,75:417-424. |
[10] |
GAO T T,TIAN Y,ZHU Z W,et al.Modelling,responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality[J].Trends in Food Science&Technology,2020,99:311-322. |
[11] |
JAFARI S M,GANJE M,DEHNAD D,et al.Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative[J].Journal of the Science of Food and Agriculture,2017,97(15):5216-5222. |
[12] |
王小媛,牛涵,靳学远,等.杜仲籽油苹果汁饮料低温等离子体和热杀菌的比较分析[J].现代食品科技,2022,38(9):206-214. |
[13] |
DE FOLTER J W J,VAN RUIJVEN M W M,VELIKOV K P.Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein[J].Soft Matter,2012,8(25):6807-6815. |
[14] |
中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016. |
[15] |
刘春晖.声热复合处理对铁皮石斛饮料色泽的影响及铁皮石斛饮料的稳定性探究[D].无锡:江南大学, 2023. |
[16] |
LIN Y S,HUANG W Y,HO P Y,et al.Effects of storage time and temperature on antioxidants in juice from Momordica charantia L.and Momordica charantia L.var.abbreviata Ser[J].Molecules,2020,25(16):3614. |
[17] |
DEY P,HOQUE M,ISLAM M,et al.Kinetics of antioxidants degradation and quality changes of citron (Citrus medica) fruit juice concentrate during storage[J].Journal of Microbiology Biotechnology and Food Sciences,2020,10(2):230-234. |
[18] |
徐闻天.果味康普茶饮料的新型发酵工艺及其对品质影响的研究[D].无锡:江南大学, 2023. |
[19] |
于弘慧,马挺军,孙运金,等.低温等离子体杀菌工艺的优化及其对梨汁品质和抗氧化活性的影响[J].食品工业科技,2018,39(9):212-216. ,221. |
[20] |
尤菊.非热加工技术对鲜榨苹果汁品质的影响[D].合肥:合肥工业大学,2017. |
[21] |
KHATHIR R,YULIANA R,AGUSTINA R,et al.The shelf-life prediction of sweet orange based on its total soluble solid by using Arrhenius and Q10 approach[C]//Proceedings of the 1st South Aceh International Conference on Engineering and Technology (SAICOET).Indonesia:Politeknik Aceh Selatan,2019. |
[22] |
YANG Y,ZHAO C Y,TIAN G F,et al.Effects of preheating and storage temperatures on aroma profile and physical properties of citrus-oil emulsions[J].Journal of Agricultural and Food Chemistry,2017,65(35):7781-7789. |
[23] |
MWANGI W W,HO K W,TEY T,et al.Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles[J].Food Hydrocolloids,2016,60:543-550. |
[24] |
BAGLINIERE F,TANGUY G,JARDIN J,et al.Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens:Implications for the stability of casein micelles of UHT milks during their storage[J].Food Chemistry,2012,135(4):2593-2603. |
[25] |
TOMADONI B,CASSANI L,VIACAVA G,et al.Effect of ultrasound and storage time on quality attributes of strawberry juice[J].Journal of Food Process Engineering,2017,40(5):e12533. |
[26] |
WANG Z C,YIN Y X,AO H P,et al.The shelf-life of chestnut rose beverage packaged in PEN/PET bottles under long term storage:A comparison to packaging in ordinary PET bottles[J].Food Chemistry,2022,370:131044. |
[27] |
GANCEL A L,FENEUIL A,ACOSTA O,et al.Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus)[J].Food Research International,2011,44(7):2243-2251. |
[28] |
韩永旭.等离子体钝化褐变酶机制研究及在苹果汁中的应用[D].广州:华南理工大学,2020. |
[29] |
MARETE E N,JACQUIER J C,O'RIORDAN D. Feverfew as a source of bioactives for functional foods:Storage stability in model beverages[J].Journal of Functional Foods,2011,3(1):38-43. |
[30] |
MARSIGLIA W I M D,OLIVEIRA L D C,SANTIAGO A M,et al.Evaluation of bioactive compounds in an infused drink prepared from the powder of jaboticaba (Myrciaria cauliflora) peels[J].Journal of Food Processing and Preservation,2021,45(9):e15731. |
[31] |
ZULUETA A,BARBA F J,ESTEVE M J,et al.Changes in quality and nutritional parameters during refrigerated storage of an orange juice-milk beverage treated by equivalent thermal and non-thermal processes for mild pasteurization[J].Food and Bioprocess Technology,2013,6(8):2018-2030. |