Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends"
written by Jingfei Gao, H. P. Vasantha Rupasinghe,
published by Food and Nutrition Sciences, Vol.3 No.2, 2012

has been cited by the following article(s):

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[80]	vkaoyk ¼, Echyhdk vkWQ flusfyl th-½ fefJr jl dk ekudhdj. k, ao Hk. Mkj. k

[1]	Application of ultrasound to extend the shelf life of shalgam juice: Changes in various physicochemical, nutritional, and microbiological properties Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16501

[2]	Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments LWT, 2022 DOI:10.1016/j.lwt.2021.112780

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[4]	Effect of nonthermal technologies on the shelf life of fruits and their products: A review on the recent trends Applied Food Research, 2022 DOI:10.1016/j.afres.2022.100229

[5]	Effects of postharvest ultraviolet-C treatment on shelf-life and quality of bitter gourd fruit during storage Food Packaging and Shelf Life, 2021 DOI:10.1016/j.fpsl.2021.100665

[6]	Effects of postharvest ultraviolet-C treatment on shelf-life and quality of bitter gourd fruit during storage Food Packaging and Shelf Life, 2021 DOI:10.1016/j.fpsl.2021.100665

[7]	Development and storage stability studies of functional fruit drink supplemented with polyphenols extracted from lemon peels Journal of Food Processing and Preservation, 2021 DOI:10.1111/jfpp.15268

[8]	Sonication and Microwave Processing of Phalsa Drink: A Synergistic Approach International Journal of Fruit Science, 2021 DOI:10.1080/15538362.2021.1965942

[9]	Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend Foods, 2020 DOI:10.3390/foods9020218

[10]	An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice Molecules, 2020 DOI:10.3390/molecules25071669

[11]	Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage Food and Bioprocess Technology, 2020 DOI:10.1007/s11947-020-02498-7

[12]	Impact of adding goldenberry (Physalis peruviana L.) on some quality characteristics and bio-functional properties of pasteurized carrot (Daucus carota L.) nectar Journal of Food Science and Technology, 2019 DOI:10.1007/s13197-018-03563-y

[13]	High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage Journal of Food Processing and Preservation, 2019 DOI:10.1111/jfpp.14023

[14]	Preservation and evaluation of spiced chayote juice using hurdle technology Brazilian Journal of Food Technology, 2019 DOI:10.1590/1981-6723.12218

[15]	Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage Journal of Food Quality, 2019 DOI:10.1155/2019/5916097

[16]	Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances Comprehensive Reviews in Food Science and Food Safety, 2018 DOI:10.1111/1541-4337.12299

[17]	Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage Ultrasonics Sonochemistry, 2018 DOI:10.1016/j.ultsonch.2018.02.034

[18]	Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances Comprehensive Reviews in Food Science and Food Safety, 2018 DOI:10.1111/1541-4337.12299

[19]	Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview Comprehensive Reviews in Food Science and Food Safety, 2017 DOI:10.1111/1541-4337.12270

[20]	Effects of thermosonication and orange by‐products extracts on quality attributes of carrot (Daucus carota) juice during storage International Journal of Food Science & Technology, 2017 DOI:10.1111/ijfs.13490

[21]	Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage Journal of Food Processing and Preservation, 2017 DOI:10.1111/jfpp.13237

[22]	Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview Comprehensive Reviews in Food Science and Food Safety, 2017 DOI:10.1111/1541-4337.12270

[23]	Effect of thermosonication on peroxidase, pectin methylesterase activities and on bioactive compounds in custard apple juice Journal of Food Measurement and Characterization, 2017 DOI:10.1007/s11694-017-9542-1

[24]	Comparison of UV-C and thermal treatments for the preservation of carrot juice Innovative Food Science & Emerging Technologies, 2017 DOI:10.1016/j.ifset.2017.06.015

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[26]	A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice African Journal of Biotechnology, 2016 DOI:10.5897/AJB2015.14974

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[30]	Study on combined effects of blanching and sonication on different quality parameters of carrot juice International Journal of Food Sciences and Nutrition, 2014 DOI:10.3109/09637486.2013.836735

[31]	Optimization of Sample Preparation of Carrot-Fruit Juice for Determination of Antimony, Arsenic, and Selenium by Hydride Generation-Inductively Coupled Plasma Optical Emission Spectrometry Analytical Letters, 2014 DOI:10.1080/00032719.2014.898151

[32]	Effect of ultrasound on different quality parameters of apple juice Ultrasonics Sonochemistry, 2013 DOI:10.1016/j.ultsonch.2013.02.010

[33]	Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection Food Research International, 2013 DOI:10.1016/j.foodres.2013.02.051

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