Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice-Reference-Cited by-同舟云学术

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Published:2021-04-02 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Faisal Manzoor Muhammad¹²^ORCID,Ahmed Zahoor²,Ahmad Nazir³^ORCID,Karrar Emad⁴^ORCID,Rehman Abdur⁴,Muhammad Aadil Rana⁵^ORCID,Al‐Farga Ammar⁶,Waheed Iqbal Muhammad¹,Rahaman Abdul²,Zeng Xin‐An²^ORCID

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang China

2. School of Food Science and Engineering South China University of Technology Guangzhou China

3. Department of Food Science and Nutrition Faculty of Life Science Government College University Faisalabad Pakistan

4. State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China

5. National Institute of Food Science and Technology University of Agriculture Faisalabad Faisalabad Pakistan

6. Department of Biochemistry College of Sciences University of Jeddah Jeddah Saudi Arabia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15475

Reference55 articles.

1. Influence of different pulsed electric field strengths on the quality of the grapefruit juice

2. Effects of ultrasound treatments on quality of grapefruit juice

3. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice

4. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

5. Evaluation of Antioxidant Properties ofPhaulopsis fascisepalaC.B.Cl. (Acanthaceae)

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