The effect of high-power ultrasound on the quality of carrot juice-Reference-Cited by-同舟云学术

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The effect of high-power ultrasound on the quality of carrot juice

Published:2019-01-29 Issue:5 Volume:25 Page:394-403
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Chen Liyi¹,Bi Xiufang¹,Guo Dandan¹,Xing Yage¹,Che Zhenming¹

Affiliation:

1. School of Food and Bioengineering, Sichuan Key Laboratory of Food Bio-technology, Xihua University, Chengdu, People’s Republic of China

Funder

Graduate Student Innovation Project of Xihua University

Project of the National Natural Science Foundation of PR China

Project of Key Natural Science Foundation of Xihua University

The Open Research Subject of Sichuan Key Laboratory (Research Base) of Food Bio-technology

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013219825736

Reference40 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice

2. Effect of ultrasound on different quality parameters of apple juice

3. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

4. Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar

5. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility

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1. Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar;ACS Omega;2024-08-16

2. Effect of ultrasound on the activity and structure of polyphenol oxidase purified from mango (Mangifera indica cv. "Xiaotainong");LWT;2024-07

3. Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice;Foods;2024-06-22

4. Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment;Journal of Food Safety;2024-03-18

5. Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice;Heliyon;2024-03

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