Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 827-836

  Keenan, Derek F ^a   Tiwari, Brijesh K ^b   Patras, Ankit ^a   Gormley, Ronan ^b   Butler, Francis ^b   Brunton, Nigel P ^a  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Particle size; Sensory acceptability; Sonication ultrasound; Total antioxidants and phenolics

Indexed keywords

EXPERIMENTAL DATA; MAXIMUM AMPLITUDE; NON-THERMAL PROCESSING; PHENOLICS; POWER ULTRASOUND; PROCESSING TIME; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; SECOND-ORDER POLYNOMIAL; SENSORY ACCEPTABILITY; SENSORY EVALUATION; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLICS;

AGENTS; COLOR; FRUITS; PARTICLE SIZE; RHEOLOGY; ULTRASONICS;

PHENOLS;

EID: 84858707036     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02915.x     Document Type: Article

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