Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree-Reference-Cited by-同舟云学术

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Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree

Published:2022-01-20 Issue:3 Volume:57 Page:1739-1747
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Tsikrika Konstantina¹^ORCID,Chu Boon‐Seang¹,Bremner David H.¹,Lemos Adilia¹

Affiliation:

1. Division of Engineering and Food Sciences School of Applied Sciences Abertay University Bell Street Dundee DD1 1HG UK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15550

Reference50 articles.

1. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening

2. Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates

3. Antiradical and reductant activities of anthocyanidins and anthocyanins, structure–activity relationship and synthesis

4. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of enzymatic complexes for the in situ production of prebiotic fructo-oligosaccharides in a strawberry preparation for dairy industry applications;Future Foods;2024-06

2. Ozone Combined with Ultrasound Processing of High-Sugar Concentrated Orange Juice: Effects on the Antimicrobial Capacity, Antioxidant Activity, and In Vitro Bioaccessibility of Carotenoids;Food and Bioprocess Technology;2024-01-04

3. Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp;Food Chemistry;2023-10

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