Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices-Reference-Cited by-同舟云学术

Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices

Published:2023-06 Issue: Volume:168 Page:112727
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lopes Simone J.S.,S. Sant'Ana Anderson,Freire Luísa

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference142 articles.

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2. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014

3. A review on novel non-thermal food processing techniques for mycotoxin reduction;Adebo;International Journal of Food Science and Technology,2020

4. Intake of 100% fruit juice is associated with improved diet quality of adults: NHANES 2013–1016 Analysis;Agarwal;Nutrients,2019

5. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurization;Agcam;Food Chemistry,2014

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