Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation-Reference-Cited by-同舟云学术

Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation

Published:2019-12-28 Issue:4 Volume:100 Page:1653-1661
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Akdemir Evrendilek Gulsun¹²^ORCID,Keskin Eda¹,Golge Ozgur³

Affiliation:

1. Department of Food Engineering, Faculty of EngineeringBolu Abant Izzet Baysal University Bolu Turkey

2. Department of Food Engineering, Faculty of EngineeringArdahan University Ardahan Turkey

3. Faculty of Tourism, Department of Gastronomy and Culinary ArtsAlanya Alaaddin Keykubat University Antalya Turkey

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10178

Reference57 articles.

1. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

2. Anonymous 2019a Available:https://www.eurofresh‐distribution.com/news/turkish‐cherry‐production‐12[26 July 2019].

3. Anonymous 2019b Available:http://www.fao.org/faostat[1 June 2019].

4. Anonymous 2019c Available:https://homeguides.sfgate.com/use‐pesticides‐cherries[18 June 2019].

5. Removal of six pesticide residues in cowpea with alkaline electrolysed water

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