Non-thermal Processing Effects on Fruits and Vegetables Phytonutrients-Reference-Cited by-同舟云学术

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Non-thermal Processing Effects on Fruits and Vegetables Phytonutrients

Published:2017-10-16 Issue: Volume: Page:677-702
ISSN:
Container-title:Fruit and Vegetable Phytochemicals
language:
Short-container-title:

Author:

Mohd Fauzi Noor Akhmazillah¹,Sulaiman Alifdalino²

Affiliation:

1. Department of Chemical Engineering Technology (Biotechnology); Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia (UTHM); Batu Pahat Johor Malaysia

2. Department of Process and Food Engineering; Faculty of Engineering, Universiti Putra Malaysia (UPM); Selangor Malaysia

Publisher

John Wiley & Sons, Ltd

Reference131 articles.

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

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

3. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;International Journal of Food Science & Technology,2005

4. Supercritical CO2 effects on some quality attributes of single strength orange juice;Arreola;Journal of Food Science,1991

5. Thermal processing and quality: principles and overview;Awuah;Chemical Engineering and Processing: Process Intensification,2007

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