Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice-Reference-Cited by-同舟云学术

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Published:2020-10-18 Issue:11 Volume:85 Page:3823-3832
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Manzoor Muhammad Faisal¹^ORCID,Ahmad Nazir²,Ahmed Zahoor¹,Siddique Rabia³,Mehmood Arshad⁴,Usman Muhammad⁵^ORCID,Zeng Xin‐An¹

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou 510641 China

2. Institute of Home and Food Sciences, Faculty of Life Sciences Government College University Faisalabad Pakistan

3. Department of Chemistry Government College University Faisalabad 38000 Pakistan

4. School of Food and Health Beijing Technology and Business University Beijing China

5. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15498

Reference77 articles.

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2. Thermo-Ultrasound-Based Sterilization Approach for the Quality Improvement of Wheat Plantlets Juice

3. Airlangga B. Erlangga D. Solikhah L. K. M. Puspasari F. Gunardi I. &Sumarno. (2019).Effect of amplitude on ultrasound treatment for reducing sugar production from cassava starch.Yogyakarta Indonesia:Paper presented at the AIP Conference Proceedings.

4. Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice;Ali M.;Journal of Food Science Technology,2020

5. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks

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