Qualitative Assessment of Sonicated Apple Juice during Storage

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1299-1308

  Abid, Muhammad ^a,b   Jabbar, Saqib ^a   Wu, Tao ^a   Hashim, Malik Muhammad ^a,c   Hu, Bing ^a   Saeeduddin, Muhammad ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^c GOMAL UNIVERSITY   (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; COLOR; FOOD STORAGE; FRUIT JUICES; FRUITS; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS;

ANTIOXIDANT CAPACITY; NON-ENZYMATIC BROWNING; QUALITATIVE ASSESSMENTS; SENSORY CHARACTERISTICS; STORAGE STUDIES; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS; ULTRASOUND TREATMENTS;

ASCORBIC ACID;

EID: 84953274421     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12348     Document Type: Article

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