Effect of Ultrasound on Anthocyanins-Reference-Cited by-同舟云学术

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Effect of Ultrasound on Anthocyanins

Published:2017-03-24 Issue: Volume: Page:485-505
ISSN:
Container-title:Ultrasound in Food Processing
language:
Short-container-title:

Author:

Moses J.A.¹,Rajauria G.²,Tiwari B.K.³

Affiliation:

1. Department of Primary Processing, Storage and Handling; Indian Institute of Crop Processing Technology; Tamil Nadu India

2. University College Dublin, Lyons Research Farm; Newcastle Co.; Dublin Ireland

3. Department of Food Biosciences; Teagasc Food Research Centre; Dublin Ireland

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118964156.ch19/fullpdf

Reference104 articles.

1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

2. Rheological characteristics and kinetics of colour degradation of green chilli puree;Ahmed;Journal of Food Engineering,2000

3. Colour kinetics and rheology of coriander leaf puree and storage characteristics of the puree;Ahmed;Food Chemistry,2004

4. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization;Alighourchi;European Food Research and Technology,2008

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of ultrasonication applications on color profile of foods;Ultrasonics Sonochemistry;2022-09

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