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Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies.
Sattar, Saira; Imran, Muhammad; Mushtaq, Zarina; Ahmad, Muhammad Haseeb; Arshad, Muhammad Sajid; Holmes, Melvin; Maycock, Joanne; Nisar, Muhammad Faisal; Khan, Muhammad Kamran.
Affiliation
  • Sattar S; Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan.
  • Imran M; School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK.
  • Mushtaq Z; Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan.
  • Ahmad MH; Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan.
  • Arshad MS; Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan.
  • Holmes M; Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan.
  • Maycock J; School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK.
  • Nisar MF; School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK.
  • Khan MK; Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan.
Food Sci Biotechnol ; 29(10): 1381-1388, 2020 Oct.
Article in En | MEDLINE | ID: mdl-32999745
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Biotechnol Year: 2020 Document type: Article
Fulltext
Add to My VHL
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Biotechnol Year: 2020 Document type: Article