Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus ) juice-Reference-Cited by-同舟云学术

Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus ) juice

Published:2018-08 Issue:8 Volume:42 Page:e13701
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Raju Sasikumar¹,Deka Sankar C.²

Affiliation:

1. Department of Agribusiness Management and Food Technology; North-Eastern Hill University (NEHU); Tura India

2. Department of Food Engineering and Technology; Tezpur University; Tezpur India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13701/fullpdf

Reference45 articles.

1. Thermosonication: A potential technique that influences the quality of grapefruit juice;Aadil;International Journal of Food Science & Technology,2015

2. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014

3. Effect of ultrasound on different quality parameters of apple juice;Abid;UltrasonicsSonochemistry,2013

4. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice;Abid;Ultrasonics Sonochemistry,2014

5. Shel physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment;Alanís-García;UltrasonicsSonochemistry,2015

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