Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato-Reference-Cited by-同舟云学术

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Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato

Published:2018-11-19 Issue:1 Volume:13 Page:677-686
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Alenyorege Evans Adingba,Ma Haile,Ayim Ishmael,Aheto Joshua Harrington,Hong Chen,Zhou Cunshan

Funder

National Key Research and Development Programme

Jiangsu Provincial Special Fund for the Transformation of Scientific and Technological Achievements

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-018-9980-4/fulltext.html

Reference42 articles.

1. M. Mechmeche, H. Ksontini, M. Hamdi, F. Kachouri, Impact of the addition of tomato seed oil on physicochemical characteristics, antioxidant activity and microbiological quality of dried tomato slices. J. Food Meas. Charact. 12, 1378–1390 (2018)

2. E. Coyago-Cruz, M. Corell, A. Moriana, D. Hernanz, A.M. Benítez-González, C.M. Stinco, A.J. Meléndez-Martínez, Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster. Food Chem. 240, 870–884 (2018)

3. R. Kongkachuichai, R. Charoensiri, K. Yakoh, A. Kringkasemsee, Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand. Food Chem. 173, 838–846 (2015)

4. S. Tilahun, D.S. Park, A.M. Taye, C.S. Jeong, Effect of ripening conditions on the physicochemical and antioxidant properties of tomato (Lycopersicon esculentum Mill.). Food Sci. Biotechnol. 26, 473–479 (2017)

5. A. Gani, W.N. Baba, M. Ahmad, U. Shah, A.A. Khan, I.A. Wani, F.A. Masoodi, A. Gani, Effect of ultrasound treatment on physicochemical, nutraceutical and microbial quality of strawberry. LWT Food Sci. Technol. 66, 496–502 (2016)

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1. Multimode ultrasonic-assisted decontamination of fruits and vegetables: A review;Food Chemistry;2024-08

2. The combination of non-electrolytic hypochlorite water and ultrasonic treatment on the cleaning and preservation of baby cabbage;LWT;2024-08

3. Multiple‐frequency ultrasound for the inactivation of microorganisms on food: A review;Journal of Food Process Engineering;2024-04

4. Removal of pesticides from fresh-cut Chinese cabbage (Brassica rapa var. chinensis L.) by sequential multi-frequency ultrasound cleaning treatments;Food and Humanity;2023-12

5. Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review;Comprehensive Reviews in Food Science and Food Safety;2023-05-15

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