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

Author:

Adekunte A.O.,Tiwari B.K.,Cullen P.J.,Scannell A.G.M.,O’Donnell C.P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

1. Thermal colour degradation kinetics of mango puree;Ahmed;International Journal of Food Properties,2002

2. Thermal degradation kinetics of anthocyanin and visual colour of plum puree;Ahmed;European Food Research and Technology,2004

3. Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste;Ahmed;Food Chemistry,2004

4. A fractional conversion kinetic model for thermal degradation of color in red chilli puree and paste;Ahmed;LWT – Food Science and Technology,2002

5. Ultrasonic disruption;Alliger;American Laboratory,1975

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