Optimization of ohmicsonication for overall quality characteristics of NFC apple juice
Author:
Affiliation:
1. Food Science Department, Faculty of Agriculture Cairo University Giza Egypt
2. National Food Institute Technical University of Denmark Lyngby Denmark
Funder
Danish Agency for Higher Education
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14087
Reference51 articles.
1. Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices
2. Effect of Ohmic Heating Parameters on Inactivation of Enzymes and Quality of Not-from-concentrate Mango Juice
3. Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM
4. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice
5. Thermosonication as a potential quality enhancement technique of apple juice
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