Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice-Reference-Cited by-同舟云学术

Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice

Published:2020-06-20 Issue:8 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Rahaman Abdul¹²^ORCID,Zeng Xin‐An¹²,Farooq Muhammad Adil¹³,Kumari Ankita⁴,Murtaza Mian Anjum³,Ahmad Nabeel⁵,Manzoor Muhammad Faisal¹²,Hassan Sadia⁶,Ahmad Zahoor¹²,Bo‐Ru Chen¹²,Jinjing Zhan¹²,Siddeeg Azhari⁷

Affiliation:

1. School of Food Science and EngineeringSouth China University of Technology Guangzhou China

2. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China

3. Institute of Food Science and NutritionUniversity of Sargodha Sargodha Pakistan

4. School of MedicineSouth China University of Technology Guangzhou China

5. School of BiotechnologyIFTM University Moradabad India

6. Institute of Home and Food Sciences, Faculty of Life SciencesGovernment College University Faisalabad Pakistan

7. Department of Food Science Engineering and TechnologyUniversity of Gezira Sudan

Funder

Higher Education Discipline Innovation Project

Science and Technology Directorate

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13449

Reference38 articles.

1. Influence of different pulsed electric field strengths on the quality of the grapefruit juice

2. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice

3. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

4. Effect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juice

5. Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties

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