High‐intensity ultrasound treatment to produce and preserve the quality of fresh‐cut kiwifruit-Reference-Cited by-同舟云学术

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High‐intensity ultrasound treatment to produce and preserve the quality of fresh‐cut kiwifruit

Published:2022-03-23 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yıldız Gökçen¹,Yildiz Gulcin²^ORCID,Khan Moazzam Rafiq³,Aadil Rana Muhammad³^ORCID

Affiliation:

1. Food Engineering Department, Faculty of Engineering and Natural Sciences Bursa Technical University Bursa Turkey

2. Food Engineering Department, Faculty of Engineering Igdir University Iğdır Turkey

3. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16542

Reference38 articles.

1. Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

2. Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

3. Qualitative Assessment of Sonicated Apple Juice during Storage

4. Characteristics and pro-health properties of mini kiwi (Actinidia arguta)

5. Sonication improves kasturi lime (Citrus microcarpa) juice quality

Cited by 24 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. Effect of ultrasound pretreatment combined with different drying methods on the quality and bioactive compounds of broccoli stems;International Journal of Food Science & Technology;2024-09-09

2. Exploring novel frontiers of advancements in purple yam (Dioscorea alata L.) starch extraction, modification, characterization, applications in food and other industries;Measurement: Food;2024-09

3. Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree;Journal of Food Process Engineering;2024-04

4. Application of carboxymethylcellulose in combination with essential oils nano-emulsions edible coating for the preservation of kiwifruit;International Journal of Biological Macromolecules;2024-03

5. Influence of plasma-activated γ-aminobutyric acid on tissue browning and water migration in fresh-cut potato during storage;Food Bioscience;2023-12

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