Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices-Reference-Cited by-同舟云学术

Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices

Published:2020-01-02 Issue:5 Volume:57 Page:1689-1697
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Hooshyar Leila,Hesari Javad,Azadmard-Damirchi Sodeif

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04202-w.pdf

Reference24 articles.

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2. Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Zhang X, Zeng X (2013) Effect of ultrasound on different quality parameters of apple juice. Ultrason Sonochem 20:1182–1187. https://doi.org/10.1016/j.ultsonch.2013.02.010

3. Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Zeng X (2014) Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrason Sonochem 21:93–97. https://doi.org/10.1016/j.ultsonch.2013.06.002

4. Adekunte AO, Tiwari BK, Cullen PJ, Scannell AGM, O’Donnell CP (2010) Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem 122:500–507. https://doi.org/10.1016/j.foodchem.2010.01.026

5. Ahdno H, Jafarizadeh-Malmiri H (2015) Clarification of date syrup by activated carbon: investigation on kinetics, equilibrium isotherm, and thermodynamics of interactions. Int J Food Eng 11:651–658. https://doi.org/10.1515/ijfe-2015-0093

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