Effect of ultrasound processing on anthocyanins and color of red grape juice.
about
Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)Opportunities and challenges in application of ultrasound in food processing.Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing.Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry.Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time.Content and color stability of anthocyanins isolated from Schisandra chinensis fruit.Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics.Thermosonication and optimization of stingless bee honey processing.Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology.Determination of cyanidin-3-glucoside (red kernel food colour) in beverages by high performance liquid chromatography and a study of its degradation by quadruple time-of-flight mass spectrometry.Effect of high voltage atmospheric cold plasma on white grape juice quality.Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice.Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food ProcessingIdentification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality ParametersHigh-Intensity Ultrasound Processing of Pineapple Juice
P2860
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P2860
Effect of ultrasound processing on anthocyanins and color of red grape juice.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
2009年學術文章
@zh
2009年學術文章
@zh-hant
name
Effect of ultrasound processing on anthocyanins and color of red grape juice.
@en
Effect of ultrasound processing on anthocyanins and color of red grape juice.
@nl
type
label
Effect of ultrasound processing on anthocyanins and color of red grape juice.
@en
Effect of ultrasound processing on anthocyanins and color of red grape juice.
@nl
prefLabel
Effect of ultrasound processing on anthocyanins and color of red grape juice.
@en
Effect of ultrasound processing on anthocyanins and color of red grape juice.
@nl
P50
P1476
Effect of ultrasound processing on anthocyanins and color of red grape juice
@en
P2093
P304
P356
10.1016/J.ULTSONCH.2009.10.009
P577
2009-10-24T00:00:00Z