Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices-Reference-Cited by-同舟云学术

Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices

Published:2016-10-28 Issue:3 Volume:57 Page:637-652
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Jiménez-Sánchez Cecilia¹²,Lozano-Sánchez Jesús¹²³,Segura-Carretero Antonio¹²,Fernández-Gutiérrez Alberto¹²

Affiliation:

1. Department of Analytical Chemistry, University of Granada, Granada, Spain

2. Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain

3. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Italy

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.914019

Reference195 articles.

1. Thermosonication as a potential quality enhancement technique of apple juice

2. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

3. Effect of ultrasound on different quality parameters of apple juice

4. Modelling of yeast inactivation in sonicated tomato juice

5. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

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