Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice
Author:
Affiliation:
1. College of Light Industry and Food Sciences, South China University of TechnologyGuangzhou510641 China
2. National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13507
Reference44 articles.
1. Effects of ultrasound treatments on quality of grapefruit juice
2. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice
3. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice
4. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice
5. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
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