Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris) Juice

Journal of Food Processing and Preservation

Volumn 41, Issue 3, 2017, Pages

  Farhadi Chitgar, Muhammd ^a   Aalami, Mehran ^a   Maghsoudlou, Yahya ^a   Milani, Elnaz ^b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b AVICENNA RESEARCH INSTITUTE   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; DEGRADATION; FRUIT JUICES; FRUITS; KINETICS; SONICATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; DEGRADATION KINETICS; EFFECT OF HEAT TREATMENTS; FIRST ORDER KINETICS; REFRIGERATED STORAGES; SONICATION TREATMENT; TOTAL PHENOL CONTENTS;

HEAT TREATMENT;

EID: 84994187854     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12956     Document Type: Article

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