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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A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice
TL;DR: In this paper , the suitability of non-thermal, high-intensity ultrasound (US) on the inactivation of polyphenol oxidase (PPO) and peroxidase (POD) was assessed.
Book ChapterDOI
Nonthermal Stabilization Processes
Gustavo V. Barbosa-Cánovas,Franceso Donsi,Prashant Raj Pokhrel,Kezban Candoğan,A.Y. Guadarrama-Lezama +4 more
TL;DR: In this paper, the authors focus on the affect of selected non-thermal processing technologies on the stability of bioactive compounds in a number of foods and a brief description of these technologies is also included.
Journal ArticleDOI
Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension
Journal ArticleDOI
Effect of Blanching and Ultrasound on Drying Time, Physicochemical and Bioactive Compounds of Dried Cashew Apple
TL;DR: In this paper, the influence of ultrasound and blanching on the drying rate, color, rehydration, total phenolic content, antioxidant activities and sensory evaluation of cashew apple were investigated.
Journal ArticleDOI
Characterization and antioxidant properties of crude water soluble polysaccharides from three edible mushrooms
Ashfaque Ahmed Khaskheli,Shahzor Gul Khaskheli,Ying Liu,Saghir Ahmed Sheikh,Yan-Feng Wang,Mamoun A. Homaida,Aijaz Hussain Soomro,Dong Xiao bo,Abdul Ghani Dars,Javaid Ahmed Lakho,Si Hu,Wen Huang +11 more
TL;DR: In the present study three species of mushrooms, Auricularia auricula (AAP), Lentinus edodes (LDP, Shiitake mushroom) and Poria cocos (PCP) were isolated water soluble polysaccharides, and their antioxidant properties and chemical characteristics were evaluated.
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.