Study on combined effects of blanching and sonication on different quality parameters of carrot juice

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 1, 2014, Pages 28-33

  Jabbar, Saqib ^a   Abid, Muhammad ^a,b   Wu, Tao ^a   Muhammad Hashim, Malik ^a,c   Hu, Bing ^a   Lei, Shicheng ^a   Zhu, Xiuling ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^c GOMAL UNIVERSITY   (Pakistan)

Author keywords

Ascorbic acid; Bioactive compounds; Blanching; Carrot juice; Cloud value; Sonication

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FLAVONOID; PEROXIDASE; PHENOL DERIVATIVE; TANNIN DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; BEVERAGE; CARROT; CHEMISTRY; CHINA; COMPARATIVE STUDY; COOKING; ENZYME STABILITY; ENZYMOLOGY; FOOD HANDLING; FOOD QUALITY; HUMAN; METABOLISM; NUTRITIONAL VALUE; PH; PIGMENTATION; PLANT ROOT; ULTRASOUND;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; CHINA; COOKING; DAUCUS CAROTA; ENZYME STABILITY; FLAVONOIDS; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; PEROXIDASE; PHENOLS; PIGMENTATION; PLANT ROOTS; SONICATION; TANNINS; VEGETABLE PROTEINS;

EID: 84892772952     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.836735     Document Type: Article

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