Electric field applications on dried key lime juice quality with regression modeling-Reference-Cited by-同舟云学术

Electric field applications on dried key lime juice quality with regression modeling

Published:2018-05-08 Issue:6 Volume:42 Page:e13637
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Altemimi Ammar¹^ORCID,Ali Haider I.¹,Al-HiIphy Asaad R. S.¹^ORCID,Lightfoot David A.²,Watson Dennis G.²

Affiliation:

1. Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq

2. Department of Plant, Soil, and Agricultural Systems; Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale; Carbondale Illinois

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13637/fullpdf

Reference50 articles.

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3. Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties;Aghajanzadeh;Innovative Food Science and Emerging Technologies,2016

4. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds;Aguilar-Rosas;Journal of Food Engineering,2007

5. Ultrasound assisted extraction of phenolic compounds from peaches and pumpkins;Altemimi;PLoS One,2016

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