相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Application of High-Power Ultrasound to Improve Adhesion of Honey on Roasted Peanuts to Improve Oxidative Stability
Peter Wambura et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Optimization of the Fermentation of Cantaloupe Juice by Lactobacillus casei NRRL B-442
Thatyane Vidal Fonteles et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatment
Francisca I. P. Oliveira et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
Irene M. Caminiti et al.
FOOD CHEMISTRY (2011)
Applications of ultrasound in food technology: Processing, preservation and extraction
Farid Chemat et al.
ULTRASONICS SONOCHEMISTRY (2011)
Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices
Cielo D. Char et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Rheological Properties of Sonicated Guar, Xanthan and Pectin Dispersions
B. K. Tiwari et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2010)
Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing
V. P. Valdramidis et al.
JOURNAL OF FOOD ENGINEERING (2010)
Osmosonication of Blackberry Juice: Impact on Selected Pathogens, Spoilage Microorganisms, and Main Quality Parameters
Eric Wong et al.
JOURNAL OF FOOD SCIENCE (2010)
Microbiological and sensory quality of sonicated calcium-added orange juice
V. M. Gomez-Lopez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Effect of ultrasonic processing on food enzymes of industrial importance
C. P. O'Donnell et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Application of ultrasound in grape mash treatment in juice processing
Le Ngoc Lieu et al.
ULTRASONICS SONOCHEMISTRY (2010)
Effect of ultrasound processing on anthocyanins and color of red grape juice
B. K. Tiwari et al.
ULTRASONICS SONOCHEMISTRY (2010)
Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology
B. K. Tiwari et al.
FOOD AND BIOPROCESS TECHNOLOGY (2009)
Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice
B. K. Tiwari et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds
Kashif Ghafoor et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effect of thermosonication on quality improvement of tomato juice
J. Wu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
Muthupandian Ashokkumar et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice
B. K. Tiwari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Colour degradation and quality parameters of sonicated orange juice using response surface methodology
B. K. Tiwari et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system
Yaxuan Liu et al.
ULTRASONICS SONOCHEMISTRY (2008)
Use of Ultrasound for Dehydration of Papayas
Fabiano A. N. Fernandes et al.
FOOD AND BIOPROCESS TECHNOLOGY (2008)
Effects of ultrasonic treatments in orange juice processing
M. Valero et al.
JOURNAL OF FOOD ENGINEERING (2007)
Effects of sonication and carbonation on guava juice quality
L. H. Cheng et al.
FOOD CHEMISTRY (2007)
Thermal inactivation of polyphenoloxidase in pineapple puree
B Chutintrasri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
High intensity ultrasound-assisted extraction of oil from soybeans
HZ Li et al.
FOOD RESEARCH INTERNATIONAL (2004)
Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods
M Zenker et al.
JOURNAL OF FOOD PROTECTION (2003)
Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions
R Seshadri et al.
FOOD HYDROCOLLOIDS (2003)
Rheological properties of yoghurt made with milk submitted to manothermosonication
A Vercet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Manothermosonication of foods and food-resembling systems: Effect on nutrient content and nonenzymatic browning
A Vercet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)