Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice
Author:
Funder
OKÜBAP
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03976-3.pdf
Reference34 articles.
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2. Abid M, Jabbar S, Wu T, Hashim MM et al (2014b) Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrason Sonochem 21(1):93–97. https://doi.org/10.1016/j.ultsonch.2013.06.002
3. Adiamo OQ, Ghafoor K, Al-Juhaimi F et al (2017) Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota) juice during storage. Int J Food Sci Technol 52:2115–2125. https://doi.org/10.1111/ijfs.13490
4. Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX et al (2017) Thermosonication: an alternative processing for fruit and vegetable juices. Trends Food Sci Technol 61:26–37. https://doi.org/10.1016/j.tifs.2016.11.020
5. Caminiti IM, Noci F, Muñoz A et al (2011) Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend. Food Chem 124:1387–1392. https://doi.org/10.1016/j.foodchem.2010.07.096
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