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Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85–92]
LWT - Food Science and Technology xxx (2017) 1
Contents lists available at ScienceDirect
LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt
Erratum
Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85e92] b, Tara Grauwet b, Junjie Yi a, b, *, Biniam T. Kebede b, Doan Ngoc Hai Dang b, Carolien Buve b a b, ** Ann Van Loey , Xiaosong Hu , Marc Hendrickx a
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, 3001 Heverlee, Belgium
b
It was discovered that the original online and printed version of the above article contained an error that was not the fault of the authors. 85 C ¼ 5 min) (Liu et al., 2014)” should be In the section 2.2 processing condition, the first sentence “to HPP at 600 MPa/3 min and TP (P8:3 C 85 C corrected to “Apple juice was packed and subjected to HPP at 600 MPa/3 min and TP (P8:3 C ¼ 5 min) (Liu et al., 2014)”. Elsevier regrets and apologizes for any inconvenience caused.
DOI of original article: http://dx.doi.org/10.1016/j.lwt.2016.08.041. * Corresponding author. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, 3001 Heverlee, Belgium. ** Corresponding author. E-mail addresses: [email protected] (J. Yi), [email protected]. be (M. Hendrickx). http://dx.doi.org/10.1016/j.lwt.2017.03.040 0023-6438
Please cite this article in press as: Yi, J., et al., Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85e92], LWT - Food Science and Technology (2017), http://dx.doi.org/10.1016/ j.lwt.2017.03.040
Contents lists available at ScienceDirect
LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt
Erratum
Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85e92] b, Tara Grauwet b, Junjie Yi a, b, *, Biniam T. Kebede b, Doan Ngoc Hai Dang b, Carolien Buve b a b, ** Ann Van Loey , Xiaosong Hu , Marc Hendrickx a
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, 3001 Heverlee, Belgium
b
It was discovered that the original online and printed version of the above article contained an error that was not the fault of the authors. 85 C ¼ 5 min) (Liu et al., 2014)” should be In the section 2.2 processing condition, the first sentence “to HPP at 600 MPa/3 min and TP (P8:3 C 85 C corrected to “Apple juice was packed and subjected to HPP at 600 MPa/3 min and TP (P8:3 C ¼ 5 min) (Liu et al., 2014)”. Elsevier regrets and apologizes for any inconvenience caused.
DOI of original article: http://dx.doi.org/10.1016/j.lwt.2016.08.041. * Corresponding author. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, 3001 Heverlee, Belgium. ** Corresponding author. E-mail addresses: [email protected] (J. Yi), [email protected]. be (M. Hendrickx). http://dx.doi.org/10.1016/j.lwt.2017.03.040 0023-6438
Please cite this article in press as: Yi, J., et al., Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85e92], LWT - Food Science and Technology (2017), http://dx.doi.org/10.1016/ j.lwt.2017.03.040