Thermosonication: A potential technique that influences the quality of grapefruit juice

International Journal of Food Science and Technology

Volumn 50, Issue 5, 2015, Pages 1275-1282

  Aadil, Rana Muhammad ^a   Zeng, Xin An ^a   Zhang, Zhi Hong ^a   Wang, Man Sheng ^a   Han, Zhong ^a   Jing, Hong ^a   Jabbar, Saqib ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

Enzyme inactivation; Grapefruit juice; Micro organism analysis; Quality; Thermosonication

Indexed keywords

CITRUS FRUITS; ENZYMES; FOOD PRESERVATION; FRUIT JUICES; IMAGE QUALITY; MICROORGANISMS; MOLDS; TEMPERATURE; ULTRASONIC CLEANING; YEAST;

ENZYME INACTIVATION; FOOD PROCESSING INDUSTRY; GRAPEFRUIT JUICE; NON-THERMAL PROCESSING; PECTIN METHYLESTERASE; POTENTIAL TECHNIQUES; PROCESSING VARIABLES; THERMO SONICATIONS;

THERMAL PROCESSING (FOODS);

CITRUS X PARADISI;

EID: 84927800610     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12766     Document Type: Article

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