Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice

International Journal of Food Science and Technology

Volumn 51, Issue 7, 2016, Pages 1552-1559

  Saeeduddin, Muhammad ^a   Abid, Muhammad ^a,b   Jabbar, Saqib ^a,c   Hu, Bing ^a   Hashim, Malik Muhammad ^a,d   Khan, Muhammad Ammar ^a   Xie, Minhao ^a   Wu, Tao ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^c NATIONAL AGRICULTURAL RESEARCH CENTRE   (Pakistan)

^d GOMAL UNIVERSITY   (Pakistan)

Author keywords

Antioxidant capacity; minerals; pear juice; phenolic compounds; quality; ultrasound

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FRUIT JUICES; IMAGE QUALITY; MANGANESE; MINERALS; PHENOLS; ULTRASONICS;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; MICROBIAL POPULATIONS; PEAR JUICE; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL PARAMETERS; TOTAL ANTIOXIDANT CAPACITY; TOTAL SOLUBLE SOLIDS;

FRUITS;

EID: 84969963473     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13124     Document Type: Article

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