High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality-Reference-Cited by-同舟云学术

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High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Published:2021-03-18 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:

Tarafdar Ayon¹²^ORCID,Kumar Yogesh³,Kaur Barjinder Pal¹^ORCID,Badgujar Prarabdh C.³^ORCID

Affiliation:

1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India

2. Division of Livestock Production and Management ICAR‐Indian Veterinary Research Institute Bareilly Uttar Pradesh India

3. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India

Funder

University Grants Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15428

Reference47 articles.

1. In vitro antioxidant, anti-diabetic, cholinesterase and tyrosinase inhibitory potential of fresh juice from Citrus hystrix and C. maxima fruits

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating

4. Estimation of total flavonoid content in propolis by two complementary colorimetric methods;Chang C. C.;Journal of Food and Drug Analysis,2002

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1. Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions;Journal of Food Science and Technology;2024-05-27

2. Development and storage stability studies of functional fruit and vegetable-based drinks incorporated with polyphenols extracted from herbs and spices;International Journal of Food Properties;2024-02-27

3. In silico guided pre‐treatment of sugarcane juice with natural inhibitors of polyphenol oxidase (PPO) is a new and effective strategy for development of spray‐dried formulation;Journal of Food Science;2024-02-21

4. Lactic Acid Production Using Sugarcane Juice as an Alternative Substrate and Purification through Ion-Exchange Resins;Fermentation;2023-09-29

5. Influence of low temperature hydrodynamic cavitation treatment on shelf life of ascorbic acid‐treated sugarcane juice;Journal of Food Process Engineering;2023-09-28

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