Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

Author:

Saeeduddin Muhammad,Abid Muhammad,Jabbar Saqib,Wu Tao,Hashim Malik Muhammad,Awad Faisal Nureldin,Hu Bing,Lei Shicheng,Zeng Xiaoxiong

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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

2. Effect of ultrasound on different quality parameters of apple juice;Abid;Ultrasonics Sonochemistry,2013

3. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice;Abid;Ultrasonics Sonochemistry,2014

4. Official methods of analysis;AOAC International,1999

5. Polyphenoloxidase from guava (Psidium guajava L.);Augustin;Journal of the Science of Food and Agriculture,1985

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