Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life-Reference-Cited by-同舟云学术

Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life

Published:2021-09 Issue: Volume:149 Page:111814
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Albuquerque Juliana Gondim,Escalona-Buendía Héctor Bernardo,de Magalhães Cordeiro Angela Maria Tribuzy,dos Santos Lima Marcos,de Souza Aquino Jailane,da Silva Vasconcelos Margarida Angélica

Funder

CAPES

CONACYT

Publisher

Elsevier BV

Subject

Food Science

Reference76 articles.

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

4. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts;Adiamo;Food Chemistry,2018

5. Consumer perception and use of nopal (Opuntia ficus-indica): A cross-cultural study between Mexico and Brazil;Albuquerque;Food Research International,2019

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