Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice-Reference-Cited by-同舟云学术

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Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

Published:2018-06 Issue: Volume:47 Page:71-80
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Illera A.E.,Sanz M.T.,Benito-Román O.,Varona S.,Beltrán S.,Melgosa R.,Solaesa A.G.

Funder

European Regional Development Fund

MINECO

University of Burgos

Consejería de Educación, Junta de Castilla y León

ERDF

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

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

2. Energy conversion efficiency of pulsed ultrasound;Al-Juboori;Energy Procedia,2015

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

4. Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy;Baltacioglu;Food Chemistry,2017

5. The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice;Başlar;International Journal of Food Science and Technology,2013

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1. Sequential Pulsed Light and Ultrasound Treatments for the Inactivation of Saccharomyces cerevisiae and PPO and the Retention of Bioactive Compounds in Sweet Lime Juice;Foods;2024-06-25

2. Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology;Scientific Reports;2024-06-14

3. Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks;Journal of Food Processing and Preservation;2024-02-19

4. Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample;Food Technology and Biotechnology;2023-11-26

5. Effect of thermosonication on physicochemical, bioactive, sensory and microbiological qualities of African mango fruit (Irvingia gabonensis) juice;Measurement: Food;2023-09

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