Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties-Reference-Cited by-同舟云学术

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Published:2015-11 Issue: Volume:77 Page:743-752
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zinoviadou Kyriaki G.,Galanakis Charis M.,Brnčić Mladen,Grimi Nabil,Boussetta Nadia,Mota Maria J.,Saraiva Jorge A.,Patras Ankit,Tiwari Brijesh,Barba Francisco J.

Funder

FCT

European Union

QREN

FEDER

COMPETE

Publisher

Elsevier BV

Subject

Food Science

Reference88 articles.

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

4. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

5. Nutraceuticals: A piece of history, present status and outlook;Andlauer;Food Research International,2002

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