Art

J-GLOBAL ID：201502201741299580   Reference number：15A1170241

Exploring the potential of thermosonication in carrot juice processing

ニンジンジュース加工における熱超音波処理の可能性検討

Author (10)： JABBAR Saqib (Nanjing Agricultural Univ., Coll. of Food Sci. and Technol., 210095, Nanjing, CHN) ,  JABBAR Saqib (Univ. of Sargodha, Inst. of Food Sci. and Nutrition, Sargodha, PAK) ,  ABID Muhammad (Nanjing Agricultural Univ., Coll. of Food Sci. and Technol., 210095, Nanjing, CHN) ,  ABID Muhammad (Pir Mehr Ali Shah Arid Agriculture Univ., Dep. of Food Technol., Rawalpindi, PAK) ,  HU Bing (Nanjing Agricultural Univ., Coll. of Food Sci. and Technol., 210095, Nanjing, CHN) ,  HASHIM Malik Muhammad (Nanjing Agricultural Univ., Coll. of Food Sci. and Technol., 210095, Nanjing, CHN) ,  HASHIM Malik Muhammad (Gomal Univ., Dep. of Food Sci. and Technol., Dera Ismail Khan, PAK) ,  LEI Shicheng (Nanjing Agricultural Univ., Coll. of Food Sci. and Technol., 210095, Nanjing, CHN) ,  WU Tao (Nanjing Agricultural Univ., Coll. of Food Sci. and Technol., 210095, Nanjing, CHN) ,  ZENG Xiaoxiong (Nanjing Agricultural Univ., Coll. of Food Sci. and Technol., 210095, Nanjing, CHN)
Material： Journal of Food Science & Technology  (Journal of Food Science and Technology)
Volume： 52  Issue： 11  Page： 7002-7013  Publication year： Nov. 2015 
JST Material Number： E0090C  ISSN： 0022-1155  CODEN： JFSTAB  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Thesaurus term： *vegetable juice ,  *treatment ,  ultrasonic wave ,  *beverage production ,  peroxidase ,  pectinesterase ,  lipoxygenase ,  enzyme ,  plant pigment ,  acidity(degree) ,  pH ,  sugar content ,  color ,  flavonoid ,  tannin ,  phenolic compound ,  carotenoid ,  food analysis ,  food ingredient ,  antimicrobial action ,  *heat treatment ,  food irradiation ,  lactone ,  secondary alcohol ,  polyol ,  conjugated diene ,  alicyclic alcohol ,  diol ,  aliphatic hydrocarbon ,  unsaturated hydrocarbon ,  water-soluble vitamin
Semi thesaurus term： *carrot juice ,  *sonication ,  ポリフェノラーゼ

JST classification (3)： Food quality  (FJ01040F) ,  Fruit beverages,processed beverages  (FJ06020S) ,  Food irradiation  (FJ03050E)

Substance index (3)： Ascorbic Acid ,  Lutein ,  Lycopene

Terms in the title (3)： ニンジンジュース ,  超音波処理 ,  可能性