Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures-Reference-Cited by-同舟云学术

Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

Published:2021-08-06 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Arya Shalini S.¹²^ORCID,More Pavankumar R.¹^ORCID,Terán Hilares Ruly³,Pereira Bárbara⁴,Arantes Valdeir⁴,Silva Silvio S.²,Santos Júlio César²

Affiliation:

1. Food Engineering and Technology Department Institute of Chemical Technology Mumbai India

2. Department of Biotechnology Engineering School of LorenaUniversity of São Paulo São Paulo Brazil

3. Laboratório de Materiales Universidad Católica de Santa María Urb. San José s/n, Umacollo Arequipa Peru

4. Nanobiotechnology and Bioproducts Laboratory, Department of Biotechnology, Lorena School of Engineering University of São Paulo Lorena Brazil

Funder

The World Academy of Sciences

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15794

Reference60 articles.

1. Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation – Applications in Food Processing

2. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

3. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

4. Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide

5. Study of Physical and Biological Factors Involved in the Disruption of E. coli by Hydrodynamic Cavitation

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