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Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions.
Khalil, Anees Ahmed; Khan, Ammar Ahmad; Khalid, Ahood; Abid, Zoya; Proestos, Charalampos; Bhat, Zuhaib F; Shahbaz, Muhammad Umar; Aadil, Rana Muhammad.
Affiliation
  • Khalil AA; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan. Electronic address: aneesahmedkhalil@gmail.com.
  • Khan AA; University Institute of Food Science and Technology, Faculty of Allied Health Sciences, The University of Lahore, Pakistan.
  • Khalid A; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan.
  • Abid Z; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan.
  • Proestos C; Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece. Electronic address: harpro@chem.uoa.gr.
  • Bhat ZF; Division of Livestock Products Technology, Skuast-j, Jammu, India.
  • Shahbaz MU; Plant Pathology Research Institute, AARI, Faisalabad 38000, Pakistan.
  • Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan. Electronic address: muhammad.aadil@uaf.edu.pk.
Ultrason Sonochem ; 98: 106534, 2023 Aug.
Article in En | MEDLINE | ID: mdl-37515910
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Daucus carota / Citrus sinensis Language: En Journal: Ultrason Sonochem Journal subject: DIAGNOSTICO POR IMAGEM Year: 2023 Document type: Article
Fulltext
Add to My VHL
Print
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Daucus carota / Citrus sinensis Language: En Journal: Ultrason Sonochem Journal subject: DIAGNOSTICO POR IMAGEM Year: 2023 Document type: Article