Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances-Reference-Cited by-同舟云学术

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Published:2017-11-01 Issue:1 Volume:17 Page:2-62
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bevilacqua Antonio¹^ORCID,Petruzzi Leonardo¹,Perricone Marianne¹,Speranza Barbara¹,Campaniello Daniela¹,Sinigaglia Milena¹,Corbo Maria Rosaria¹

Affiliation:

1. Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12299/fullpdf

Reference469 articles.

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2. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice;Aadil;Int J Food Sci Technol,2015b

3. Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices;Abdullah;Agric Agric Sci Proc,2014

4. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice;Abid;LWT - Food Sci Technol,2014

5. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice;Acosta;Sep Purif Technol,2014

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