An Optimization Study on the Ultrasonic Treatments for Saccharomyces cerevisiae Inactivation in Red Grape Juice with Maintaining Critical Quality Attributes

Journal of Food Quality

Volumn 36, Issue 4, 2013, Pages 269-281

  Nafar, Maryam ^b   Emam Djomeh, Zahra ^a   Yousefi, Shima ^a   Hashemi Ravan, Mahnaz ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-OXIDANT ACTIVITIES; OPTIMUM OPERATING CONDITIONS; QUALITY CHARACTERISTIC; RESPONSE SURFACE METHODOLOGY; SACCHAROMYCES CEREVISIAE CELLS; TOTAL ANTHOCYANIN CONTENTS; TOTAL COLOR DIFFERENCE; ULTRASONIC TREATMENTS;

ANTHOCYANINS; ASCORBIC ACID; FRUIT JUICES; OPTIMIZATION;

YEAST;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84881317756     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12032     Document Type: Article

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