Influence of different pulsed electric field strengths on the quality of the grapefruit juice-Reference-Cited by-同舟云学术

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Influence of different pulsed electric field strengths on the quality of the grapefruit juice

Published:2015-07-20 Issue:10 Volume:50 Page:2290-2296
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aadil Rana Muhammad¹²,Zeng Xin-An¹,Ali Amjad¹,Zeng Feng¹,Farooq Muhammad Adil¹,Han Zhong¹,Khalid Saud¹,Jabbar Saqib³

Affiliation:

1. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China

2. Department of Agriculture Extension and Communication; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi Pakistan

3. Institute of Food Science and Nutrition; University of Sargodha; Sargodha 40100 Pakistan

Funder

863 Project

National Natural Science Foundation of China

S&T projects of Guangdong Province

Guangdong Province Government (China)

Leading Talent of Guangdong Province (Da-Wen Sun)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference61 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice;Aadil;Food Chemistry,2013

2. A potential of ultrasound on minerals, microorganisms, phenolic compounds and colouring pigments of grapefruit juice;Aadil;International Journal of Food Science and Technology,2015a

3. Thermosonication: a potential technique that influences the quality of grapefruit juice;Aadil;International Journal of Food Science and Technology,2015b

4. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice;Aadil;LWT - Food Science and Technology,2015c

5. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice;Abid;Ultrasonics Sonochemistry,2014

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