Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage-Reference-Cited by-同舟云学术

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Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Published:2019-04-02 Issue:8 Volume:54 Page:2563-2569
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zia Sania¹,Khan Moazzam Rafiq¹,Zeng Xin‐An²^ORCID,Sehrish ³,Shabbir Muhammad Asim¹,Aadil Rana Muhammad¹²^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan

2. School of Food Science and Engineering South China University of Technology Guangzhou 510641 China

3. Department of Home Economics Government College Women University Faisalabad 38000 Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14167

Reference46 articles.

1. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

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

3. Thermosonication: a potential technique that influences the quality of grapefruit juice

4. Effect of Storage on Fruit Bioactives

5. Effect of Heat on Food Properties

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