Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach-Reference-Cited by-同舟云学术

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Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Published:2015-05 Issue: Volume:29 Page:230-239
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Kaya Zehra,Yıldız Semanur,Ünlütürk Sevcan

Funder

Izmir Institute of Technology

IZTECH Biotechology and Bioengineering Research and Application Center

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference59 articles.

1. Nutritional value and microbiological safety of fresh fruit juices sold through retail outlets in Qatar;Al-Jedah;Pakistan Journal of Nutrition,2002

2. Official methods of analysis;AOAC,1990

3. Multivariate analysis techniques in the forensics investigation of the postblast residues by means of Fourier transform-infrared spectroscopy;Banas;Analytical Chemistry,2010

4. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation;Bhat;Food Chemistry,2011

5. The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice;Caminiti;Food and Bioprocess Technology,2012

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