Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)-Reference-Cited by-同舟云学术

Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Published:2022-11 Issue: Volume:90 Page:106194
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Mukhtar Kinza,Nabi Brera Ghulam,Arshad Rai Naveed,Roobab Ume,Yaseen Bilal,Ranjha Muhammad Modassar Ali Nawaz,Aadil Rana Muhammad,Ibrahim Salam A.

Publisher

Elsevier BV

Subject

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

Reference121 articles.

1. S. Arif, A. Batool, W. Nazir, R.S. Khan, N. Khalid, Physiochemical characteristics nutritional properties and health benefits of sugarcane juice, Non-Alcoholic Beverages Vol. 6. Sci. Beverages. (2019) 227–257. 10.1016/B978-0-12-815270-6.00008-6.

2. Positive Aspects of Cane Sugar and Sugar Cane Derived Products in Food and Nutrition;Eggleston;J. Agric. Food Chem.,2018

3. A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects;Panigrahi;J. Food Process Eng.,2021

4. High-pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality;Tarafdar;J. Food Process. Preserv.,2021

5. Effect of maturity on chlorophyll, tannin, color, and polyphenol oxidase (PPO) activity of sugarcane juice (Saccharum officinarum Var. Yellow Cane);Qudsieh;J. Agric. Food Chem.,2002

Cited by 46 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. Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis;Food Chemistry;2024-11

2. High voltage electric field as a green technology preserves the appearance of apple juice during cold storage;Sustainable Chemistry and Pharmacy;2024-10

3. A novel combination of thermovacuum and thermosonication to inactivate pathogenic bacteria in an Annona muricata L. beverage;Innovative Food Science & Emerging Technologies;2024-10

4. The science behind physical field technologies for improved extraction of juices with enhanced quality attributes;Food Physics;2024-09

5. Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality;Food Bioscience;2024-08