Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice

Author:

Zhu Danshi,Zhang YueyiORCID,Kou Chengcheng,Xi Pushun,Liu He

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference46 articles.

1. Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index;Lee;Food Chem.,2016

2. Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning, LWT-Food;Persic;Sci. Technol.,2017

3. Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments;Odriozola-Serrano;Innov. Food Sci. Emerg. Technol.,2008

4. Effects of ultrasonic treatments in orange juice processing;Valero;J. Food Eng.,2007

5. Effect of sonication on retention of anthocyanins in blackberry juice;Tiwari;J. Food Eng.,2009

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