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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Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4
Journal Article
Ultrasonic-assisted Extraction of Total Flavonoid from Peanut Hull using Ionic Liquid Solution
TL;DR: In this article, the total flavonoid of peanut hull was extracted usingionic liquid (1-butyl-3- methylimidazolium bromide) combined withultrasonic.
Journal ArticleDOI
Enhancement of γ-aminobutyric acid and relevant metabolites in brown glutinous rice (Oryza sativa L.) through salt stress and low-frequency ultrasound treatments at pre-germination stage.
TL;DR: In this article , the effects of low-frequency (28 kHz) ultrasound treatment combined with CaCl2 stress on the sprout length, germination rate, morphology, color, water, total polyphenol content (TPC), starch, protein, GABA contents and relevant metabolites were investigated.
Journal ArticleDOI
Application of Ultrasound to Extent the Shelf Life of Shalgam Juice: Changes in Some Physicochemical, Nutritional and Microbiological Properties
TL;DR: In this paper , the authors applied ultrasound to shalgam juice at different amplitudes, temperatures, and times in combination to determine physicochemical and microbiological changes in shalgams.
Journal ArticleDOI
Studies on Producing Yeast Autolysate and its Antioxidant Properties to Enhance Flesh Apple Juice Qualities
E. A. Aboulnaga,Faten Y. Ibrahim +1 more
TL;DR: Yeast (Saccharomyces cerevisiae) has an important role in food industries and it also considers as a powerful probiotic microorganism due to its high content of bioactive compounds.
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.