Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota ) juice during storage-Reference-Cited by-同舟云学术

Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota ) juice during storage

Published:2017-06-18 Issue:9 Volume:52 Page:2115-2125
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Adiamo Oladipupo Q.¹^ORCID,Ghafoor Kashif¹,Al-Juhaimi Fahad¹,Mohamed Ahmed Isam A.¹,Babiker Elfadil E.¹

Affiliation:

1. Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; P.O. Box 2460 Riyadh 11451 Saudi Arabia

Funder

King Saud University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13490/fullpdf

Reference34 articles.

1. Effect of replacement of citric acid with lactic acid on Vitamin-C and sensory characteristics of ready to serve apple drink during storage;Abid;Science Letters Journal,2013a

2. Effect of ultrasound on different quality parameters of apple juice;Abid;Ultrasonics Sonochemistry,2013b

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

4. Citrus fruits by-products as sources of bioactive compounds with antioxidant potential;Al-Juhaimi;Pakistan Journal of Botany,2014

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