Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice-Reference-Cited by-同舟云学术

Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice

Published:2020-12-19 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Olawuyi Ibukunoluwa F.¹^ORCID,Akbarovich Shamisev A.¹,Kim Chang Kil²,Lee Won Young¹^ORCID

Affiliation:

1. School of Food Science and Biotechnology Kyungpook National University Daegu Korea

2. Department of Horticultural Science Kyungpook National University Daegu Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15074

Reference59 articles.

1. Effect of ultrasound on different quality parameters of apple juice

2. The hydrophilic and lipophilic contribution to total antioxidant activity

3. Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice

4. The effects of ultrasound on the activities of some glycosidase enzymes of industrial importance

5. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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