Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato-Reference-Cited by-同舟云学术

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Published:2019-11-24 Issue:2 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Mustapha Abdullateef Taiye¹^ORCID,Zhou Cunshan¹²^ORCID,Wahia Hafida¹^ORCID,Sarpong Frederick¹,Nasiru Mustapha Muhammad³,Adegbemiga Yusuf Bashir⁴,Ma Haile¹^ORCID

Affiliation:

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

2. School of Biological and Food Engineering Chuzhou University Chuzhou PR China

3. College of Food Science and Technology Nanjing Agricultural University Nanjing PR China

4. School of Chemistry and Chemical Engineering Jiangsu University Zhenjiang PR China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14325

Reference37 articles.

1. Thermosonication as a potential quality enhancement technique of apple juice

2. Modelling of yeast inactivation in sonicated tomato juice

3. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts

4. Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota ) juice during storage

5. Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato

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