Optimal thermoultrasound processing of jackfruit ( Artocarpus heterophyllus lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar-Reference-Cited by-同舟云学术

Optimal thermoultrasound processing of jackfruit ( Artocarpus heterophyllus lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar

Published:2020-11-18 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:

Cruz‐Cansino Nelly del Socorro¹^ORCID,Ariza‐Ortega José Alberto¹,Alanís‐García Ernesto¹,Ramírez‐Moreno Esther¹,Velázquez‐Estrada Rita María²,Zafra‐Rojas Quinatzin Yadira¹,Cervantes‐Elizarrarás Alicia¹,Suárez‐Jacobo Ángela³,Delgado‐Olivares Luis¹^ORCID

Affiliation:

1. Centro de Investigación Interdisciplinario, Área Académica de Nutrición Instituto de Ciencias de la SaludUniversidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México

2. Laboratorio de Integral de Investigación de Alimentos Tecnológico Nacional de México/Instituto Tecnológico de Tepic Tepic México

3. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Apodaca México

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15029

Reference83 articles.

1. Thermosonication as a potential quality enhancement technique of apple juice

2. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

3. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts