Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color-Reference-Cited by-同舟云学术

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Published:2021-10-05 Issue:12 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Yıkmış Seydi¹^ORCID,Barut Gök Sıla¹,Levent Okan²,Kombak Esengül³

Affiliation:

1. Department of Food Technology Çorlu Vocational School, Tekirdağ Namık Kemal University Tekirdağ Turkey

2. Department of Food Engineering, Faculty of Engineering Inonu University Malatya Turkey

3. Department of Nutrition and Dietetics Tekirdağ Namık Kemal University Tekirdağ Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13893

Reference69 articles.

1. Ardahan Bölgesinde Yetiştirilen Elma Çeşitlerinin Biyoaktif Bileşiklerinin ve Toplam Antioksidan Kapasitesinin Belirlenmesi

2. Effect of the concentration on the kinetic model of the photo-degradation of 5-hydroxymethylfurfural by UV irradiation

3. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices

4. Effects of radiation processing on phytochemicals and antioxidants in plant produce

5. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas

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