A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice-Reference-Cited by-同舟云学术

A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

Published:2015-01-22 Issue:5 Volume:50 Page:1144-1150
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aadil Rana Muhammad¹,Zeng Xin-An¹,Wang Man-Sheng¹,Liu Zhi-Wei¹,Han Zhong¹,Zhang Zhi-Hong¹,Hong Jing¹,Jabbar Saqib²

Affiliation:

1. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China

2. Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference46 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice;Aadil;Food Chemistry,2013

2. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice;Aadil;LWT-Food Science and Technology,2014

3. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice;Abid;Ultrasonics Sonochemistry,2014

4. Sonication improves kasturi lime (Citrus microcarpa) juice quality;Bhat;Ultrasonics Sonochemistry,2011

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