A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices

Food Science and Technology International

Volumn 22, Issue 4, 2016, Pages 288-301

  Saikia, Sangeeta ^a   Mahnot, Nikhil Kumar ^a   Mahanta, Charu Lata ^a  

^a TEZPUR UNIVERSITY   (India)

Author keywords

Fruit juice; microwave; pasteurisation; phytochemical; sonication

Indexed keywords

ANTIOXIDANTS; FRUIT JUICES; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVES; ORGANIC ACIDS; SONICATION; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; COMPARATIVE STUDIES; PASTEURISATION; PHYTOCHEMICAL; SONICATION TREATMENT; THERMAL PASTEURISATION; TOTAL FLAVONOID CONTENTS; ULTRASOUND TREATMENTS;

PASTEURIZATION;

ANTIOXIDANT; FLAVONOID;

ANALYSIS; ANANAS; AVERRHOA; CHEMISTRY; CITRULLUS; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICE; HEAT; LYCHEE; MICROWAVE RADIATION; NUTRITIONAL VALUE; PASTEURIZATION; SYZYGIUM; ULTRASOUND;

ANANAS; ANTIOXIDANTS; AVERRHOA; CITRULLUS; FLAVONOIDS; FOOD ANALYSIS; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICES; HOT TEMPERATURE; LITCHI; MICROWAVES; NUTRITIVE VALUE; PASTEURIZATION; SYZYGIUM; ULTRASONICS;

EID: 84969748933     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013215596466     Document Type: Article

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