Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-06042-9.pdf
Reference30 articles.
1. Arumugam B, Palanisamy UD, Chua KH, Kuppusamy UR (2020) Amelioration of hyperglycemia-induced oxidative damage in ARPE-19 cells by myricetin derivatives isolated from Syzygium malaccense. J Funct Foods 67:103844. https://doi.org/10.1016/j.jff.2020.103844
2. Asokapandian S, Periasamy S, Swamy GJ (2018) Chapter 25—Ozone for fruit juice preservation. In: Rajauria G, Tiwari BK (eds) Fruit juices. Academic Press, pp 511–527. https://doi.org/10.1016/B978-0-12-802230-6.00025-4
3. Basumatary B, Nayak PK, Chandrasekar CM, Nath A, Nayak M, Kesavan RK (2020) Impact of thermo sonication and pasteurization on the physicochemical, microbiological and anti-oxidant properties of pomelo (Citrus maxima) juice. Int J Fruit Sci 20(sup3):S2056–S2073. https://doi.org/10.1080/15538362.2020.1848751
4. Batista ÂG, da Silva JK, Cazarin B, Biasoto CB, Sawaya ACT, Prado ACHF, M. A., Maróstica Júnior MR (2017) Red-jambo (Syzygium malaccense): bioactive compounds in fruits and leaves. LWT Food Sci Technol 76:284–291. https://doi.org/10.1016/j.lwt.2016.05.013
5. Bhardwaj RL, Pandey S (2011) Juice Blends—a way of utilization of under-utilized fruits, vegetables, and spices: a review. Crit Rev Food Sci Nutr 51(6):563–570. https://doi.org/10.1080/10408391003710654
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