Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice-Reference-Cited by-同舟云学术

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Published:2019-06-10 Issue:9 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Silva Larissa Fernanda Rodrigues¹,Gomes Anice da Silva¹,Castro Débora Raquel Gomes¹,Souza Francisca das Chagas do Amaral²^ORCID,Mar Josiana Moreira³,Silva Laiane Souza³,Sanches Edgar Aparecido³,Bezerra Jaqueline de Araújo⁴,Bakry Amr M.⁵^ORCID,Campelo Pedro Henrique¹^ORCID

Affiliation:

1. Faculty of Agrarian Science Federal University of Amazonas Manaus Brazil

2. National Institute of Amazonian Research (INPA) Manaus Brazil

3. Laboratory of Nanostructured Polymers Federal University of Amazonas Manaus Brazil

4. Federal Institute of Education, Science and Technology of Amazonas Manaus Brazil

5. College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology Huazhong Agricultural University Wuhan China

Funder

Fundação de Amparo à Pesquisa do Estado do Amazonas

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14072

Reference35 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice

2. Effect of ultrasound on different quality parameters of apple juice

3. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready‐to‐drink mulberry fruit juice

4. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

5. On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth

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