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
How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues.
TL;DR: In this paper , an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years is provided, where the operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVs are comprehensively discussed.
Journal ArticleDOI
Enzyme inactivation and changes in the properties of cloudy apple juice after high‐pressure carbon dioxide and thermosonication treatments and during refrigerated storage
Journal ArticleDOI
Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage
TL;DR: In this article , the authors evaluated pasteurization (P), ozone (O3), ultrasonic (US), and high-hydrostatic-pressure (HHP) sterilization approaches for processing of Prunus mume regarding browning factors and microorganisms, compared with non-sterilization (control check, CK) treatment.
Journal ArticleDOI
Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices
Muhammad Nadeem,Muhamad Modassar Ali Nawaz Ranjha,Kashif Ameer,Ammara Ainee,Zarina Yasmin,Sadaf Javaria,Tadesse Teferra +6 more
TL;DR: In this paper , the effect of ultrasound on the functional properties of citrus juices was evaluated for physico-chemical properties, including phenolic, flavonoids, free radical scavenging activity, antioxidant capacity, and reducing power.
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Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization
TL;DR: In this article , the simultaneous effects of temperature, ultrasound, and vacuum pressure in the tomato juice concentration process were investigated, and a novel ultrasound-thermal concentrator under vacuum conditions was fabricated.
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.
Journal ArticleDOI
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.