The optimal time-temperature conditions for orange juice microwave−assisted pasteurization-Reference-Cited by-同舟云学术

The optimal time-temperature conditions for orange juice microwave−assisted pasteurization

Published:2021-10 Issue: Volume:150 Page:111907
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Amaro K.C.,Tadini C.C.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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1. Effect of induced electric field parameters on physiochemical characteristics and microorganism of orange juice;Journal of Food Process Engineering;2024-08

2. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice;Food and Bioproducts Processing;2024-03

3. The use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juices: an overview;Current Opinion in Food Science;2023-06

4. Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties;Food Science and Technology International;2023-05-19

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