Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

Author:

Putnik Predrag,Kresoja Željka,Bosiljkov Tomislav,Režek Jambrak Anet,Barba Francisco J.,Lorenzo Jose M.,Roohinejad Shahin,Granato Daniel,Žuntar Irena,Bursać Kovačević Danijela

Funder

Hrvatska Zaklada za Znanost

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference116 articles.

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2. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology;Albertos;Innovative Food Science & Emerging Technologies,2017

3. The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice;Aliasghari Aghdam;International Journal of Food Science & Technology,2015

4. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization;Alighourchi;European Food Research and Technology,2008

5. Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices;Alighourchi;International Food Research Journal,2013

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