Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris ) Juice
Author:
Affiliation:
1. Department of Food Science and Technology; University of Agricultural Sciences and Natural Resources; Gorgan Iran
2. Academic Center for Education, Culture and Research (ACECR); Mashhad Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12956/fullpdf
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4. Modelling of yeast inactivation in sonicated tomato juice;Adekunte;Int. J. Food Microbiol.,2010
5. Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage;Alighourchi;J. Food Eng.,2009
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