Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics-Reference-Cited by-同舟云学术

Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics

Published:2024-06 Issue: Volume:94 Page:103686
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ramírez-Corona Nelly,García Nancy A.,Martínez Martha J.,López-Malo Aurelio,Mani-López Emma

Publisher

Elsevier BV

Reference56 articles.

1. Influence of power ultrasound on the quality parameters of grapefruit juice during storage;Aadil;Science Letters,2015

2. Fruit juice production using ultraviolet pasteurization: A review;Abdul Karim Shah;Beverages,2016

3. Effect of thermal and non-thermal treatments on the color of citrus juice: A review;Aghajanzadeh;Food Reviews International,2023

4. Effect of stand-alone and combined ultraviolet and ultrasound treatments on physicochemical and microbial characteristics of pomegranate juice;Alabdali;Applied Sciences,2020

5. Effects of ultraviolet radiation on microbes;Almazyad;International Journal of Current Microbiology and Applied Sciences,2022

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