Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating-Reference-Cited by-同舟云学术

Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating

Published:2021-03-12 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

HARDINASINTA Gemala¹,MURSALIM Mursalim¹,MUHIDONG Junaedi¹,SALENGKE Salengke¹^ORCID

Affiliation:

1. Hasanuddin University, Indonesia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst64020.pdf

Reference113 articles.

1. Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice;Abedelmaks T. G.;Asian Journal of Scientific Research,2018

2. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile;Achir N.;Innovative Food Science & Emerging Technologies,2016

3. Dietary berries and ellagic acid diminish estrogen-mediated mammary tumorigenesis in ACI rats;Aiyer H. S.;Nutrition and Cancer,2008

4. Dehydration and degradation kinetics of bioactive compounds for mandarin slices under vacuum and oven drying conditions;Akdaş S.;Journal of Food Processing and Preservation,2015

5. Effects of ultrasound and ohmic heating pretreatments on hydrolysis, antioxidant and antibacterial activities of whey protein concentrate and its fractions;Alizadeh O.;Lebensmittel-Wissenschaft + Technologie,2020

Cited by 7 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 Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato;Potato Research;2024-05-14

2. Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato;2023-09-20

3. Preparation, characterization, and bioactivities of polysaccharides fractions from sugarcane leaves;Food Science and Technology;2023

4. Design of a batch Ohmic heater and evaluating the influence of different treatment conditions on quality attributes of kinnow (Citrus nobilis × Citrus deliciosa) juice;Innovative Food Science & Emerging Technologies;2022-12

5. Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview;Journal of Food Process Engineering;2022-03-31