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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DissertationDOI
Study of non-thermal technologies to preserve the quality of fresh foods
Abstract: The awareness of consuming healthy, fresh-like and minimally processed products has notably increased. Food Industry usually employs thermal treatments to assure food safety, but it can produce the loss of quality and nutritional properties. Finding alternative non thermal technologies to achieve enzymatic inactivation while maintaining the quality of the food is of great interest. The main studied technology is High Pressure Carbon Dioxide (HPCD), which employs pressurized CO2 at mild temperatures, avoiding the loss of thermolabile compounds. Cloudy apple juice is the main studied product, but this technology has been also applied on other food products to compare its effect. HPCD technology has been compared with thermosonication, cold plasma or high pressure processing. The effect of these treatments over quality properties and their changes during storage has also been studied.
Keywords: Non-thermal technologies, fresh food, cloudy apple juice, enzyme inactivation, quality properties.
Journal ArticleDOI
Plant-Based Fermented Beverages and Key Emerging Processing Technologies
TL;DR: In this paper , the authors provided an overview of plant-based fermented beverages and emerging non-thermal processing technologies, including fermentation of beneficial active strains (lactobacillus and yeasts).
Journal ArticleDOI
Influence of Pulsed Light, Ultrasound, and Series Treatments on Quality Attributes, Pectin Methyl Esterase, and Native Flora Inactivation in Sweet Orange Juice (Citrus sinensis L. Osbeck)
Journal ArticleDOI
Combination of high-frequency ultrasound with propyl gallate for enhancing inactivation of bacteria in water and apple juice
TL;DR: In this paper , a combination of high frequency ultrasound (HFU, 1 MHz, 1.6 W/cm2) and a food-grade antioxidant, propyl gallate (PG, 10 mM), was evaluated to enhance inactivation rates of Listeria innocua and Escherichia coli O157:H7 in water and clarified apple juice.
Journal ArticleDOI
The Impact of Processing Methods on the Quality of Honey: A Review
Nur Syahidah Ramly,Izzati Shahira Rosidi Sujanto,Asmaliza Abd Ghani,John Tang Yew Huat,Nadiawati Alias,Norhayati Ngah +5 more
TL;DR: It can be concluded that all processing methods altered the nutritional quality and physicochemical characteristics of honey, however, the different processing methods may alter the quality of honey differently.
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.