Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice-Reference-Cited by-同舟云学术

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Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

Published:2017-10 Issue: Volume:233 Page:96-100
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ordóñez-Santos Luis Eduardo,Martínez-Girón Jader,Arias-Jaramillo Maria Enith

Funder

National University of Colombia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice;Aadil;Food Chemistry,2013

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

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

4. Ascorbic acid stability in fruit juices during thermosonication;Aguilar;Ultrasonics Sonochemistry,2017

5. Thermosonication: An alternative processing for fruit and vegetable juices;Anaya-Esparza;Trends in Food Science & Technology,2017

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