Thermosonication: An alternative processing for fruit and vegetable juices-Reference-Cited by-同舟云学术

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Thermosonication: An alternative processing for fruit and vegetable juices

Published:2017-03 Issue: Volume:61 Page:26-37
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Anaya-Esparza Luis M.,Velázquez-Estrada Rita M.,Roig Artur X.,García-Galindo Hugo S.,Sayago-Ayerdi Sonia G.,Montalvo-González Efigenia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference125 articles.

1. Thermosonication: A potential technique that influences the quality of grapefruit juice;Aadil;International Journal of Food Science & Technology,2015

2. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014

3. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

4. Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: A quantitative approach on microbial responses;Adekunte;International Journal of Food Microbiology,2010

5. Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables;Alexandre;Food and Bioprocess Technology,2011

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2. Effect of vacuum combined with ultrasound on color protection of pomegranate juice;Journal of Food Process Engineering;2024-09

3. Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology;Scientific Reports;2024-06-14

4. Research progress of mushroom drying pretreatment technology;Journal of Food Process Engineering;2024-05-29

5. Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration;Processes;2024-05-28

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