Combination of ultrasound and ultraviolet‐C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage-Reference-Cited by-同舟云学术

Combination of ultrasound and ultraviolet‐C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage

Published:2019-08-20 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Esua Okon Johnson¹²^ORCID,Chin Nyuk Ling¹^ORCID,Yusof Yus Aniza¹^ORCID,Sukor Rashidah²^ORCID

Affiliation:

1. Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia 43400 UPM, Serdang, Selangor Malaysia

2. Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang, Selangor Malaysia

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14161

Reference62 articles.

1. Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

2. Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits

3. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound

4. Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products

5. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

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