Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

Food and Bioproducts Processing

Volumn 99, Issue , 2016, Pages 20-28

  Guerrouj, Kamal ^a   Sánchez Rubio, Marta ^b   Taboada Rodríguez, Amaury ^c   Cava Roda, Rita María ^c   Marín Iniesta, Fulgencio ^b  

^a Institut Supérieur des Professions Infirmières et des Techniques de Santé   (Morocco)

^b UNIVERSITY OF MURCIA   (Spain)

^c Desarrollos Bio Tecno Alimentarios Ltd   (Spain)

Author keywords

Antioxidants; Bioactive compounds; Microorganisms; Orange juice; Shelf life; Sonication

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CITRUS FRUITS; FOOD PROCESSING; FRUIT JUICES; MICROORGANISMS; THERMAL PROCESSING (FOODS);

ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS; DPPH RADICAL SCAVENGING ACTIVITIES; MICROBIOLOGICAL QUALITY; NUTRITIONAL QUALITIES; ORANGE JUICE; SHELF LIFE; SONICATION TREATMENT;

SONICATION;

EID: 84962449138     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.03.007     Document Type: Article

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