Effects of sonication on the kinetics of orange juice quality parameters

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 7, 2008, Pages 2423-2428

  Tiwari, B K ^a   Muthukumarappan, K ^a,b   O'Donnell, C P ^a   Cullen, P J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b South Dakota State University   (United States)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Browning index; Color degradation; Sonication; Ultrasonic intensity

Indexed keywords

ARTICLE; BEVERAGE; CHEMISTRY; FOOD PRESERVATION; FRUIT; GLYCATION; KINETICS; METHODOLOGY; PH; SWEET ORANGE; ULTRASOUND;

BEVERAGES; CITRUS SINENSIS; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; KINETICS; MAILLARD REACTION; SONICATION;

EID: 42449153883     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073503y     Document Type: Article

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