Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice-Reference-Cited by-同舟云学术

Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice

Published:2022-01-09 Issue:2 Volume:57 Page:827-841
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Umair Muhammad¹²^ORCID,Jabbar Saqib³,Lin Yue¹,Nasiru Mustapha Muhammad⁴^ORCID,Zhang Jianhao⁴,Abid Muhammad⁵,Murtaza Mian Anjum⁶,Zhao Liqing¹

Affiliation:

1. Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China

2. Key Laboratory of Optoelectronic Devices and Systems College of Physics and Optoelectronic Engineering Ministry of Education and Guangdong Province Shenzhen University Shenzhen 518060 China

3. Food Science Research Institute (FSRI) National Agricultural Research Centre (NARC) Islamabad 46000 Pakistan

4. College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China

5. Institute of Food and Nutritional Sciences Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi Rawalpindi 44000 Pakistan

6. Institute of Food Science and Nutrition University of Sargodha Sargodha 40100 Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15535

Reference71 articles.

1. Effect of thermal, high hydrostatic pressure, and UV‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice;Ali N.;Journal of Food Process Engineering,2019

2. Effects of atmospheric cold plasma and ozone on prebiotic orange juice

3. Application of dielectric barrier discharge plasma to hydrophobically modification of gum arabic with enhanced surface properties

4. Polyphenoloxidase from guava (Psidium guajava L.)

5. Novel thermal and non-thermal processing of watermelon juice

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