Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage
出版年份 2019 全文链接
标题
Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages e13952
出版商
Wiley
发表日期
2019-04-08
DOI
10.1111/jfpp.13952
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Review of Green Food Processing techniques. Preservation, transformation, and extraction
- (2017) Farid Chemat et al. Innovative Food Science & Emerging Technologies
- Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. ‘Cara Cara’ and ‘Bahia’ Juices
- (2017) Elisa Brasili et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit ( Adansonia digitata ) pulp from Malawi
- (2017) David T. Tembo et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Effect of Thermal and Alternate Thermal Processing on Bottle Gourd (L agenaria siceraria ) Juice
- (2016) Suheela Bhat et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Determination of antioxidant, total phenolic, total carotenoid, lycopene, ascorbic acid, and sugar contents of Citrus species and mandarin hybrids
- (2016) İhsan CANAN et al. Turkish Journal of Agriculture and Forestry
- Sugars in peach fruit: a breeding perspective
- (2016) Marco Cirilli et al. Horticulture Research
- Development of functional beverages from blends ofHibiscus sabdariffaextract and selected fruit juices for optimal antioxidant properties
- (2016) Oluwatoyin M. A. Ogundele et al. Food Science & Nutrition
- Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
- (2015) Kyriaki G. Zinoviadou et al. FOOD RESEARCH INTERNATIONAL
- A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices
- (2015) Sangeeta Saikia et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Solvent-free extraction of food and natural products
- (2015) Farid Chemat et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
- (2015) María Janeth Rodríguez-Roque et al. Journal of Functional Foods
- Analysing the effects of frozen storage and processing on the metabolite profile of raw mullet roes using 1H NMR spectroscopy
- (2014) Cristina Piras et al. FOOD CHEMISTRY
- Inactivation ofEscherichia coliO157:H7 andSalmonellaTyphimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat
- (2014) W.-J. Song et al. JOURNAL OF APPLIED MICROBIOLOGY
- Functional beverage ofGarcinia mangostana(mangosteen) enhances plasma antioxidant capacity in healthy adults
- (2014) Zhuohong Xie et al. Food Science & Nutrition
- Production and extraction of sugars from switchgrass hydrolyzed in ionic liquids
- (2013) Ning Sun et al. Biotechnology for Biofuels
- Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis
- (2013) Rui C. Pimpão et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Innovation trends in the food industry: The case of functional foods
- (2013) Barbara Bigliardi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- An improved sample preparation method for quantification of ascorbic acid and dehydroascorbic acid by HPLC
- (2012) Kranthi K. Chebrolu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties
- (2011) Zill-e-Huma et al. FOOD CHEMISTRY
- Valorization of citrus by-products using Microwave Steam Distillation (MSD)
- (2011) Naima Sahraoui et al. Innovative Food Science & Emerging Technologies
- COMSOL Multiphysics model for continuous flow microwave heating of liquids
- (2011) D. Salvi et al. JOURNAL OF FOOD ENGINEERING
- Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate
- (2011) Mahboubeh Fazaeli et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace
- (2010) Khizar Hayat et al. FOOD CHEMISTRY
- Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice
- (2009) M. Igual et al. FOOD CHEMISTRY
- Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits
- (2009) Aneta Wojdyło et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- BEST: Bayesian estimation of species trees under the coalescent model
- (2008) L. Liu BIOINFORMATICS
- HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan
- (2008) Hasim Kelebek et al. MICROCHEMICAL JOURNAL
- Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems
- (2007) G.K. Jayaprakasha et al. BIORESOURCE TECHNOLOGY
- Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice
- (2007) Clara Cortés et al. FOOD CONTROL
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search