Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

International Journal of Food Science and Technology

Volumn 54, Issue 8, 2019, Pages 2563-2569

  Zia, Sania ^a   Khan, Moazzam Rafiq ^a   Zeng, Xin An ^b   Sehrish, ^c   Shabbir, Muhammad Asim ^a   Aadil, Rana Muhammad ^a,b  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c GOVERNMENT COLLEGE WOMEN UNIVERSITY   (Pakistan)

Author keywords

Bioactive compounds; combined treatment; microwave heating; sugarcane juice; ultrasonication processing

Indexed keywords

ASCORBIC ACID; COLD STORAGE; FLAVONOIDS; FRUIT JUICES; MICROWAVE HEATING; MOLASSES;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; COMBINED TREATMENT; MICROBIAL ANALYSIS; MICROBIAL SAFETY; SUGAR CANE JUICES; TITRATABLE ACIDITY; ULTRA-SONICATION;

FOOD STORAGE;

EID: 85063798492     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.14167     Document Type: Article

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