Improving the qualitative indicators of apple juice by Chitosan and ultrasound
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Food Industry and Agriculture Standard Research Institute (SRI) Karaj Iran
2. Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.925
Reference19 articles.
1. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice
2. Thermosonication as a potential quality enhancement technique of apple juice
3. Effect of ultrasound on different quality parameters of apple juice
4. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
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