Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice

International Journal of Food Science and Technology

Volumn 53, Issue 7, 2018, Pages 1589-1596

  Hashemi, Seyed Mohammad Bagher ^a   Mousavi Khaneghah, Amin ^b   Fidelis, Marina ^c   Granato, Daniel ^c  

^a FASA UNIVERSITY   (Iran)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Antioxidant activity; barberry fruit; flavonoids; phenolic compounds; pulsed ultrasound technology

Indexed keywords

FLAVONOIDS; FRUIT JUICES; FRUITS; THERMAL LOGGING; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; COMBINED EFFECT; MICROBIAL QUALITY; PHENOLIC COMPOUNDS; PULSED ULTRASOUNDS; THERMO SONICATIONS; TOTAL PHENOLICS;

ANTIOXIDANTS;

EID: 85041546282     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13740     Document Type: Article

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