Application of ultrasound in grape mash treatment in juice processing

Ultrasonics Sonochemistry

Volumn 17, Issue 1, 2010, Pages 273-279

  Lieu, Le Ngoc ^a   Le, Van Viet Man ^a  

^a Vietnam National University Ho Chi Minh   (Viet Nam)

Author keywords

Enzymatic treatment; Grape mash; Optimization; Ultrasound

Indexed keywords

ENZYMES; FRUIT JUICES; OPTIMIZATION; SONICATION; ULTRASONICS;

ENZYMATIC TREATMENTS; ENZYME CONCENTRATIONS; EXTRACTION YIELD; GRAPE MASH; JUICE PROCESSING; OPTIMAL CONDITIONS; RESPONSE SURFACE METHODOLOGY; SONICATION TREATMENT;

EXTRACTION;

ACID; ENZYME; PHENOL DERIVATIVE;

ARTICLE; COLOR; DENSITY; GRAPE; GRAPE JUICE; NONHUMAN; PRIORITY JOURNAL; PROCESS OPTIMIZATION; QUANTUM YIELD; REACTION TIME; SURFACE PROPERTY; TEMPERATURE DEPENDENCE; ULTRASOUND;

BEVERAGES; FOOD HANDLING; FRUIT; PLANT EXTRACTS; VITIS;

EID: 69949115456     PISSN: 13504177     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2009.05.002     Document Type: Article

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