Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

Food Research International

Volumn 48, Issue 1, 2012, Pages 41-48

  Fonteles, Thatyane Vidal ^a   Costa, Mayra Garcia Maia ^a   de Jesus, Ana Laura Tibério ^a   de Miranda, Maria Raquel Alcântara ^a   Fernandes, Fabiano André Narciso ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Cloud stability; Non thermal processing; Peroxidase; Polyphenol oxidase; Sonication

Indexed keywords

ASCORBATE PEROXIDASE; CENTRAL COMPOSITE DESIGNS; COLOR DEGRADATION; JUICE PROCESSING; NON-THERMAL PROCESSING; PEROXIDASE; PHENOLIC COMPOUNDS; POLYPHENOL OXIDASE; POWER INTENSITY; POWER ULTRASOUND; PROCESSING TIME; QUALITY LOSS; QUALITY PARAMETERS; RESIDUAL ACTIVITY; TWO PHASE; ULTRASOUND INTENSITY; ULTRASOUND PROCESS;

COLD STORAGE; DEGRADATION; FRUIT JUICES; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; SONICATION;

ULTRASONICS;

CUCUMIS; CUCUMIS MELO;

EID: 84858730138     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.013     Document Type: Article

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