The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants-Reference-Cited by-同舟云学术

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

Published:2020-09 Issue:3 Volume:40 Page:551-556
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

JASMI Nazariah¹,MANSOR Nusrah¹,LIM Elicia Jitming²,YUSOF Noor Liyana¹,HAJAR-AZHARI Siti¹,RAHIM Muhamad Hafiz Abd¹^ORCID

Affiliation:

1. Universiti Putra Malaysia, Malaysia

2. The University of Sydney, Australia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst12619.pdf

Reference40 articles.

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2. Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices;Alighourchi H. R.;International Food Research Journal,2013

3. Physical chemical properties of poliphenoloxidase from beans (Phaseolus vulgaris L.);Araújo Gomes M. R.;Food Science and Technology,2001

4. Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality;Balthazar C. F.;Ultrasonics Sonochemistry,2019

5. Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice;Bhat R.;Food Chemistry,2016

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