These authors contributed equally to this paper.
Influence of sonication and high hydrostatic pressure on the quality of carrot juice
Article first published online: 2 JUN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 11, pages 2449–2457, November 2014
How to Cite
Jabbar, S., Abid, M., Hu, B., Muhammad Hashim, M., Saeeduddin, M., Lei, S., Wu, T. and Zeng, X. (2014), Influence of sonication and high hydrostatic pressure on the quality of carrot juice. International Journal of Food Science & Technology, 49: 2449–2457. doi: 10.1111/ijfs.12567
- Issue published online: 10 OCT 2014
- Article first published online: 2 JUN 2014
- Manuscript Accepted: 1 APR 2014
- Manuscript Received: 1 JAN 2014
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Ministry of Education, China
Table S1. Effects of US and HHP on total carotenoids, b-carotene and lycopene in carrot juice (n = 3).
Table S2. Effects of US and HHP on ascorbic acid, total phenol, total flavonoids and tannins in carrot juice (n = 3).
Table S3. Effect of US and HHP on °Brix, pH, acidity and color attributes in carrot juice (n = 3).
Table S4. Pearson correlation coefficients between quality attributes of carrot juice after WB, US and HHP treatments.
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