Sonication enhances quality and antioxidant activity of blueberry juice
Author:
Affiliation:
1. Dalian Nationalities University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n4/0101-2061-cta-1678-457X27816.pdf
Reference24 articles.
1. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice;Abid M.;Ultrasonics Sonochemistry,2014
2. Effect of ultrasound on different quality parameters of apple juice;Abid M.;Ultrasonics Sonochemistry,2013
3. Sonication improves kasturi lime (Citrus microcarpa) juice quality;Bhat R.;Ultrasonics Sonochemistry,2011
4. Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend;Caminiti I. M.;Food Chemistry,2011
5. Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions from mangosteen (Garcinia mangostana Linn.) hull using ultrasonic treatments;Cheok C. Y.;Industrial Crops and Products,2013
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