Exploring the potential of thermosonication in carrot juice processing

Study on combined effects of blanching and sonication on different quality parameters of carrot juice

(2013) Saqib Jabbar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Quality of carrot juice as influenced by blanching and sonication treatments

(2013) Saqib Jabbar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound on different quality parameters of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Thermosonication as a potential quality enhancement technique of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend

(2011) Irene M. Caminiti et al.   FOOD AND BIOPRODUCTS PROCESSING

Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments

(2011) Daniela Bermúdez-Aguirre et al.   JOURNAL OF FOOD ENGINEERING

Chemical composition, functional properties and processing of carrot—a review

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of thermosonication on bioactive compounds in watermelon juice

(2010) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Osmosonication of Blackberry Juice: Impact on Selected Pathogens, Spoilage Microorganisms, and Main Quality Parameters

(2010) Eric Wong et al.   JOURNAL OF FOOD SCIENCE

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ultrasound and temperature on tomato peroxidase

(2010) Songül Şahin Ercan et al.   ULTRASONICS SONOCHEMISTRY

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)

(2009) Ali Ganjloo et al.   Food and Bioprocess Technology

The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication

(2009) Netsanet Shiferaw Terefe et al.   FOOD CHEMISTRY

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

(2009) Gemma Oms-Oliu et al.   FOOD CHEMISTRY

Effect of high pressure carbon dioxide on the quality of carrot juice

(2009) Linyan Zhou et al.   Innovative Food Science & Emerging Technologies

Modelling of yeast inactivation in sonicated tomato juice

(2009) A. Adekunte et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling

(2009) Hyoungill Lee et al.   JOURNAL OF FOOD ENGINEERING

The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

(2008) M. Walkling-Ribeiro et al.   Food and Bioprocess Technology

The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

(2008) Joerg Riener et al.   FOOD CHEMISTRY

Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk

(2008) F. Noci et al.   INTERNATIONAL DAIRY JOURNAL

OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS

(2008) U.S. SHIVHARE et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of thermosonication on quality improvement of tomato juice

(2007) J. Wu et al.   Innovative Food Science & Emerging Technologies