Impact of thermo sonication and pasteurization on the physicochemical, microbiological and anti-oxidant properties of pomelo (Citrus maxima) juice-Reference-Cited by-同舟云学术

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Impact of thermo sonication and pasteurization on the physicochemical, microbiological and anti-oxidant properties of pomelo (Citrus maxima) juice

Published:2020-09-21 Issue:sup3 Volume:20 Page:S2056-S2073
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Basumatary Birhang¹,Nayak Prakash Kumar¹,Chandrasekar Chandra Mohan²,Nath Arup¹,Nayak Mahendra³,Kesavan Radha Krishnan¹

Affiliation:

1. Department of Food Engineering and Technology, Central Institute of Technology, Deemed to Be University under MHRD, Kokrajhar, India

2. Centre for Food Technology, Anna University, Chennai, India

3. Division of Data Science & COE, Principal Data Scientist, Accenture, Bangalore, India

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

https://www.tandfonline.com/doi/pdf/10.1080/15538362.2020.1848751

Reference40 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice

2. Thermosonication: a potential technique that influences the quality of grapefruit juice

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

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

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1. Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components;Journal of Food Science and Technology;2024-08-08

2. Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology;Cogent Food & Agriculture;2024-06-20

3. Exploring the nutraceutical potential: Evaluating the nutritional and bioactive functions of five pomelo fruit varieties in Bangladesh;Heliyon;2024-06

4. Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study;Journal of Food Processing and Preservation;2024-04-08

5. Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks;Journal of Food Processing and Preservation;2024-02-19

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