Ultrasound-accelerated debittering of olive fruits-Reference-Cited by-同舟云学术

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Ultrasound-accelerated debittering of olive fruits

Published:2015-10 Issue: Volume:31 Page:105-115
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Habibi Maryam,Golmakani Mohammad Taghi,Mesbahi Gholamreza,Majzoobi Mahsa,Farahnaky Asgar

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

1. Evaluation of Photoshop software potential for food colorimetry;Afshari-Jouybari;Journal of Food Engineering,2011

2. Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound;Ahmad-Qasem;Innovative Food Science & Emerging Technologies,2013

3. Official methods of analysis;AOAC,2000

4. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

5. Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils;Azlan;Journal of Food Composition and Analysis,2010

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3. Microwave and atmospheric cold plasma aided debittering of giloy (Tinospora cordifolia Miers.) juice: Effect on bioactive compound content;Journal of Applied Research on Medicinal and Aromatic Plants;2023-12

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