المؤلفون: Manzoor MF; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad, 38000 Pakistan., Xu B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China. Electronic address: Food_oil@126.com., Khan S; University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Garbenstrasse 9, 70593 Stuttgart, Germany., Shukat R; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan., Ahmad N; Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad, Pakistan., Imran M; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Pakistan., Rehman A; State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China., Karrar E; State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan., Korma SA; Department of Food Science, Faculty of Agriculture, Zagazing University, Sharkia, Egypt.

المصدر: Ultrasonics sonochemistry [Ultrason Sonochem] 2021 Oct; Vol. 78, pp. 105740. Date of Electronic Publication: 2021 Sep 02.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Science Country of Publication: Netherlands NLM ID: 9433356 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-2828 (Electronic) Linking ISSN: 13504177 NLM ISO Abbreviation: Ultrason Sonochem Subsets: MEDLINE

مواضيع طبية MeSH: Spinacia oleracea*, Anthocyanins ; Antioxidants/analysis ; Antioxidants/pharmacology ; Fruit and Vegetable Juices ; Sonication

المؤلفون: Manzoor MF; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China., Ahmed Z; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China., Ahmad N; Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad, 38000, Pakistan., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan., Rahaman A; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China., Roobab U; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China., Rehman A; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China., Siddique R; Department of Chemistry, Government College University, Faisalabad, 38000, Pakistan., Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China., Siddeeg A; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China.

المصدر: Journal of food science [J Food Sci] 2020 Apr; Vol. 85 (4), pp. 1018-1026. Date of Electronic Publication: 2020 Mar 28.

نوع المنشور: Evaluation Study; Journal Article

بيانات الدورية: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE

مواضيع طبية MeSH: Food Handling/*methods , Fruit and Vegetable Juices/*analysis , Spinacia oleracea/*chemistry, Colony Count, Microbial ; Electricity ; Escherichia coli ; Fruit and Vegetable Juices/microbiology ; Quality Control ; Spectroscopy, Fourier Transform Infrared ; Spinacia oleracea/microbiology ; Temperature ; Viscosity