Effect of thermosonication on bioactive compounds in watermelon juice

Food Research International

Volumn 44, Issue 5, 2011, Pages 1168-1173

  Rawson, A ^a   Tiwari, B K ^b   Patras, A ^c   Brunton, N ^a   Brennan, C ^b   Cullen, P J ^d   O'Donnell, C ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

^d DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Ascorbic acid; Lycopene; Phenols; Thermosonication; Watermelon juice

Indexed keywords

ASCORBIC ACIDS; BIOACTIVE COMPOUNDS; COLOR PARAMETER; COLOR VALUES; CONSTANT FREQUENCY; EXPERIMENTAL CONDITIONS; LYCOPENES; MAXIMUM PROCESSING TIME; MODEL PREDICTION; PHENOLIC CONTENT; PREDICTION MODEL; PROCESSING TIME; PROCESSING VARIABLES; PULSE DURATIONS; QUALITY PARAMETERS; SECOND ORDER RESPONSE FUNCTIONS; STANDARD ERRORS; THERMOSONICATION; TREATMENT CONDITIONS; WATERMELON JUICE;

KETONES; MATHEMATICAL MODELS; ORGANIC ACIDS;

PHENOLS;

CITRULLUS LANATUS VAR. LANATUS;

EID: 79957614487     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.005     Document Type: Article

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