Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice

ETP International Journal of Food Engineering
doi 10.18178/ijfe.4.2.132-135
Full Text
Abstract

Available in full text

Date
Authors
Publisher

EJournal Publishing

Related search

Effect of High Pressure Carbon Dioxide Processing on Pectin Methylesterase Activity and Other Orange Juice Properties

LWT - Food Science and Technology
Food Science
2016English

Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2015English

Effect of the Processing on Some Chemical Components of Pineapple Tropical Juice

Revista Brasileira de Engenharia de Biossistemas
2007English

Effect of Processing on Nutritional Quality and Antioxidant Potentials of Leafy Vegetables

Journal of Food Processing & Technology
2017English

Kinetics of Temperature Effect on Antioxidant Activity, Phenolic Compounds and Color of Iranian Jujube Honey

Heliyon
Multidisciplinary
2019English

Effect of Oviposition by Bactrocera Dorsalis on the Antioxidant Activity of Orange Juice

Brazilian Journal of Biology
AgriculturalBiological Sciences
2019English

Antioxidant Activity of Pomegranate Juice and Punicalagin

Natural Science
2016English

Nutritional Evaluation, Chemical Composition and Antioxidant Activity of Some Food Processing Wastes

Zagazig Journal of Agricultural Research
2016English

Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)

International Journal of Food Properties
Food Science
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy