Enhancement of physicochemical stability and reduction in enzyme and microbial activity of apple juice by hydrodynamic cavitation processing-Reference-Cited by-同舟云学术

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Enhancement of physicochemical stability and reduction in enzyme and microbial activity of apple juice by hydrodynamic cavitation processing

Published:2023-12 Issue: Volume:14 Page:100797
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

N Nachal,Pegu Kakoli,Arya Shalini S.^ORCID

Funder

Department of Higher Education, India

CNPq

All India Council for Technical Education

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference33 articles.

1. Health benefits of apple juice consumption: a review of interventional trials on humans;Vallée Marcotte;Nutrients,2022

2. Quality attributes of apple juice: role and effect of phenolic compounds;Massini,2018

3. Phenolic compounds in apple (Malus x domestica borkh.): compounds characterization and stability during postharvest and after processing;Francini;Antioxidants,2013

4. Apple phytochemicals and their health benefits;Boyer;Nutr. J.,2004

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Hydrodynamic cavitation as a promising technology for fresh produce-based beverages processing;Innovative Food Science & Emerging Technologies;2024-08

2. EFFICIENT EXTRACTION AND CLARIFICATION OF FRUIT JUICES USING CONCURRENTLY PRODUCED XYLANO-PECTINOLYTIC ENZYMES;Journal of microbiology, biotechnology and food sciences;2024-02-05

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