Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend-Reference-Cited by-同舟云学术

Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend

Published:2023-11 Issue: Volume:425 Page:136489
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fatima Pinky,Nadeem Muhammad,Hussain Ashiq,Kausar Tusneem,Rehman Abdul,Siddique Tahira,Kabir Khurram,Noreen Saima,Nisar Rizwan,Fatima Haya,Korma Sameh A.^ORCID,Simal-Gandara Jesus^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice;Adulvitayakorn;Journal of Food Processing and Preservation,2020

5. Aguayo E., Escalona V.H., & Rtes F.A. (2004). Metabolic behavior and quality changes of whole and fresh processed melon.Journal of Food Science. 69 (4). SNQ148-SNQ155.

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