Thermosonication: a potential technique that influences the quality of grapefruit juice
Top Cited Papers
- 20 January 2015
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 50 (5), 1275-1282
- https://doi.org/10.1111/ijfs.12766
Abstract
No abstract availableKeywords
This publication has 48 references indexed in Scilit:
- Applications of ultrasound in food technology: Processing, preservation and extractionUltrasonics Sonochemistry, 2011
- Effects of pulsed electric field treatments on quality of peanut oilFood Control, 2010
- Effect of pH on Inactivation of Escherichia coli K12 by Sonication, Manosonication, Thermosonication, and ManothermosonicationJournal of Food Science, 2009
- Naringin and naringenin determination and control in grapefruit juice by a validated HPLC methodFood Control, 2008
- THE EFFECT OF ENZYMATIC MASH TREATMENT, PRESSING, CENTRIFUGATION, HOMOGENIZATION, DEAERATION, STERILIZATION AND STORAGE ON CARROT JUICEJournal of Food Process Engineering, 2007
- Purification and characterization of pectin methylesterase from acerola (Malpighia glabra L.)Journal of the Science of Food and Agriculture, 2007
- Acidic peroxidases from suspension-cultures of sweet potatoPhytochemistry, 1995
- Polyphenoloxidase from guava (Psidium guajava L.)Journal of the Science of Food and Agriculture, 1985
- THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGEJournal of Food Science, 1980
- Sonoluminescence of nitric oxide- and nitrogen dioxide-saturated water as a probe of acoustic cavitationThe Journal of Physical Chemistry, 1980