Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

LWT

Volumn 64, Issue 1, 2015, Pages 452-458

  Saeeduddin, Muhammad ^a   Abid, Muhammad ^a,b   Jabbar, Saqib ^a,c   Wu, Tao ^a   Hashim, Malik Muhammad ^a,d   Awad, Faisal Nureldin ^a   Hu, Bing ^a   Lei, Shicheng ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^c UNIVERSITY OF SARGODHA   (Pakistan)

^d GOMAL UNIVERSITY   (Pakistan)

Author keywords

Enzymes; Microbes; Pear juice; Phenolic compounds; Ultrasound pasteurization

Indexed keywords

ASCORBIC ACID; BACTERIA; ENZYMES; FRUIT JUICES; FRUITS; PHENOLS; ULTRASONICS;

ANTIOXIDANT CAPACITY; COMMERCIAL PROCESSING; MICROBES; PEAR JUICE; PECTIN METHYLESTERASE; PHENOLIC COMPOUNDS; POLYPHENOL OXIDASE; PROCESSING CONDITION;

PASTEURIZATION;

EID: 85027921561     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.05.005     Document Type: Article

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