The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice-Reference-Cited by-同舟云学术

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The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Published:2019-11-13 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:

Adulvitayakorn Songchai¹,Azhari Siti‐Hajar²,Hasan Hanan²³^ORCID

Affiliation:

1. Faculty of Agro‐Industry Kasetsart University Bangkok Thailand

2. Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia

3. Halal Product Research Institute Universiti Putra Malaysia Selangor Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14322

Reference38 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice

2. Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices

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

4. Effect of ultrasound on different quality parameters of apple juice

5. The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice

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1. Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis;Food Chemistry;2024-11

2. Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice;Journal of Food Science;2024-09

3. Integrated approach of ultrasound with mild heat treatment on the quality characteristics of yacon (Smallanthus sonchifolius) tuber juice;Journal of Food Process Engineering;2024-07

4. Synergistic impact of rotary vacuum evaporator-based conventional and microwave heating treatments on the quality characteristics of Cucumis melo juice;Journal of Stored Products Research;2024-05

5. Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study;Journal of Food Processing and Preservation;2024-04-08

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