Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Food Research International

Volumn 77, Issue , 2015, Pages 743-752

  Zinoviadou, Kyriaki G ^a   Galanakis, Charis M ^b   Brnčić, Mladen ^c   Grimi, Nabil ^d   Boussetta, Nadia ^d   Mota, Maria J ^e   Saraiva, Jorge A ^e   Patras, Ankit ^f   Tiwari, Brijesh ^g   Barba, Francisco J ^h  

^a Department of Food Science and Technology   (Greece)

^b Chemical Analytical Laboratories Galanakis   (Greece)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d SORBONNE UNIVERSITÉ   (France)

^e UNIVERSITY OF AVEIRO   (Portugal)

^f TENNESSEE STATE UNIVERSITY   (United States)

^g TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^h UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bioactive compounds; Fluid foods; Food safety; Physicochemical properties; Total antioxidant capacity; Ultrasound treatment

Indexed keywords

FOOD PRODUCTS; FOOD SAFETY; FRUIT JUICES; INJECTION MOLDING;

BIOACTIVE COMPOUNDS; FLUID FOODS; PHYSICOCHEMICAL PROPERTY; TOTAL ANTIOXIDANT CAPACITY; ULTRASOUND TREATMENTS;

NUTRITION;

EID: 84949623935     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.032     Document Type: Article

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