LWT - Food Science and Technology 82 (2017) 471

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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]
Junjie Yi a, b, *, Biniam T. Kebede b, Doan Ngoc Hai Dang b, Carolien Buve
 b, Tara Grauwet b,
b a b, **
Ann Van Loey , Xiaosong Hu , Marc Hendrickx
a
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
b
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU
Leuven, 3001 Heverlee, Belgium

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.
In the section 2.2 processing condition, the first sentence “to HPP at 600 MPa/3 min and TP (P8:385
C ¼ 5 min) (Liu et al., 2014)” should be

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: yijunjiecau@gmail.com (J. Yi), marc.hendrickx@biw.kuleuven.
be (M. Hendrickx).

http://dx.doi.org/10.1016/j.lwt.2017.03.040
0023-6438