Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice-Reference-Cited by-同舟云学术

Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice

Published:2018-02-09 Issue:7 Volume:53 Page:1589-1596
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hashemi Seyed Mohammad Bagher¹^ORCID,Mousavi Khaneghah Amin²^ORCID,Fidelis Marina³,Granato Daniel³^ORCID

Affiliation:

1. Department of Food Science and Technology; College of Agriculture; Fasa University; Fasa 74617-81189 Iran

2. Department of Food Science; Faculty of Food Engineering; University of Campinas (UNICAMP); Rua Monteiro Lobato, 80, Caixa Postal: 6121, Campinas São Paulo CEP 13083-862 Brazil

3. Department of Food Engineering; State University of Ponta Grossa; Av. Carlos Cavalcanti, 4748, Uvaranas Campus 84030-900 Ponta Grossa PR Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Laboratory of Food Science and Technology Department, Fasa University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13740/fullpdf

Reference41 articles.

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

2. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014

3. Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota) juice during storage;Adiamo;International Journal of Food Science & Technology,2017

4. Some physicomechanical and nutritional properties of barberry (Berberis vulgaris L.) fruits;Akbulut;Journal of Food Process Engineering,2009

5. Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system;Ashokkumar;Innovative Food Science & Emerging Technologies,2008

Cited by 10 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. An updated overview of ultrasound-based interventions on bioactive compounds and quality of fruit juices;Journal of Agriculture and Food Research;2023-12

2. Microbiological Inactivation by Ultrasound in Liquid Products;Food and Bioprocess Technology;2022-05-16

3. Advanced extraction techniques for Berberis species phytochemicals: A review;International Journal of Food Science & Technology;2021-09-06

4. Sonication treatment of pomegranate juice containing Saccharomyces cerevisiae and Byssochlamys fulva: Thermodynamic and predictive modeling after treatment and during shelf life;Food Science and Technology International;2021-04-14

5. Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity;Journal of Food Processing and Preservation;2020-09-16