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Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
(Wiley Blackwell Publishing, Inc, 2018)
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of
grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were ...
Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation
process for grapefruit juice on microbial inactivation, the organic acids and individual
flavonoids, as well as the quality ...