Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04181-y.pdf
Reference35 articles.
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2. Aadil RM, Zeng XA, Jabbar S, Nazir A, Mann AA, Khan MKI, Abdullah Ramzan A (2017) Quality evaluation of grapefruit juice by thermal and high pressure processing treatment. Pak J Agr Sci 30(3):249–257. https://doi.org/10.17582/journal.pjar/2017.30.3.249.257
3. Aadil RM, Zeng XA, Han Z, Sahar A, Khalil AA, Rahman UU, Khan M, Mehmood T (2018) Combined effects of pulsed electric field (PEF) and ultrasound (US) on bioactive compounds and microbial quality of grapefruit juice. J Food Process Preserv 42:e13507. https://doi.org/10.1111/jfpp.13507
4. Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Saeeduddin M, Zeng X (2015) Qualitative assessment of sonicated apple juice during storage. J Food Process Preserv 39(6):1299–1308. https://doi.org/10.1111/jfpp.12348
5. Bhat R, Goh KM (2017) Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chem 215:470–476. https://doi.org/10.1016/j.foodchem.2016.07.160
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