Developing quality and safety of cloudy mango juices by gum Arabic encapsulated a droplet of vanillin embedded in mango oil along with ultrasonic for longer shelf‐life-Reference-Cited by-同舟云学术

Developing quality and safety of cloudy mango juices by gum Arabic encapsulated a droplet of vanillin embedded in mango oil along with ultrasonic for longer shelf‐life

Published:2021-12-19 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Mousa Rasha M. A.¹²³^ORCID,Danial Amal W.⁴

Affiliation:

1. Department of Home Economics Faculty of Specific Education Assiut University Assiut Egypt

2. Department of Biochemistry College of Science University of Jeddah Jeddah Saudi Arabia

3. University of Jeddah Center for Research and Product Development University of Jeddah Jeddah Saudi Arabia

4. Botany and Microbiology Department Faculty of Science Assiut University Assiut Egypt

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16223

Reference33 articles.

1. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

2. Impacts of low and super-atmospheric oxygen concentrations on quality attributes, phytonutrient content and volatile compounds of minimally processed pomegranate arils (cv. Wonderful)

3. Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition

4. Opalescent and Cloudy Fruit Juices: Formation and Particle Stability

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