Effect of ultrasound on different quality parameters of apple juice
Muhammad Abid,Saqib Jabbar,Tao Wu,Malik Muhammad Hashim,Malik Muhammad Hashim,Bing Hu,Shicheng Lei,Xin Zhang,Xiaoxiong Zeng +8 more
TLDR
Sonication treatment may successfully be employed for the processing of apple juice with improved quality and safety from consumer's health point of view and significant reduction in microbial population was observed.About:
This article is published in Ultrasonics Sonochemistry.The article was published on 2013-09-01 and is currently open access. It has received 249 citations till now. The article focuses on the topics: Ascorbic acid & DPPH.read more
Citations
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Journal ArticleDOI
Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups
Muhammad Tayyab Rashid,Mushtaque Ahmed Jatoi,Bushra Safdar,Asif Wali,Rana Muhammad Aadil,Frederick Sarpong,Haile Ma +6 more
TL;DR: The results indicated that total phenolic content and total flavonoid content were significantly higher in glucose-pretreated samples while antioxidant activities were higher in ultrasound- and glucose- pretreated samples.
Journal ArticleDOI
Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates
TL;DR: In this paper, the physicochemical and rheological properties of African star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed.
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Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice
Muhammad Umair,Saqib Jabbar,Mustapha Muhammad Nasiru,Tayyaba Sultana,Ahmed M. Senan,Faisal Nureldin Awad,Zhuang Hong,Jianhao Zhang +7 more
TL;DR: It is suggested that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds.
Journal ArticleDOI
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
Tomás Lafarga,Isabel Ruiz-Aguirre,Maribel Abadias,Inmaculada Viñas,Gloria Bobo,Ingrid Aguiló-Aguayo +5 more
TL;DR: In this article, the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing co-products, was assessed.
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Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice.
TL;DR: The UHP process is likely superior to TS in bioactive compounds and antioxidant activity preservation and the mango juice products obtained by ultra-high-pressure processing might be more beneficial to health.
References
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Book ChapterDOI
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
Journal ArticleDOI
The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
TL;DR: In this article, it was shown that mulberry leaves contain at least four flavonoids, two of which are rutin and quercetin, and that the scavenging effects of most mulberry extracts were greater than those of rutins (52.0%) at a concentration of 5μg ml −1.
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Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E.
TL;DR: The phosphomolybdenum method is routinely applied in the laboratory to evaluate the total antioxidant capacity of plant extracts and to determine vitamin E in a variety of grains and seeds, including corn and soybean.
Journal ArticleDOI
Applications of ultrasound in food technology: Processing, preservation and extraction
TL;DR: This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction and provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions.
Journal ArticleDOI
Apple phytochemicals and their health benefits
Jeanelle Boyer,Rui Hai Liu +1 more
TL;DR: The purpose of this paper is to review the most recent literature regarding the health benefits of apples and their phytochemistryicals, phytochemical bioavailability and antioxidant behavior, and the effects of variety, ripening, storage and processing on apple phytochemicals.