High-Intensity Ultrasound Processing of Pineapple Juice

Food and Bioprocess Technology

Volumn 6, Issue 4, 2013, Pages 997-1006

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

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Color stability; Enzyme activity; High intensity ultrasound; Phenolic compounds; Viscosity

Indexed keywords

ENZYME ACTIVITY; FRUIT JUICES; PHENOLS; VISCOSITY;

COLOR STABILITY; FINAL TEMPERATURES; HIGH INTENSITY ULTRASOUNDS; HIGHEST TEMPERATURE; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL CHARACTERISTICS; POLYPHENOL OXIDASE; ULTRASOUND INTENSITY;

ULTRASONICS;

ANANAS COMOSUS;

EID: 84874528769     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0746-9     Document Type: Article

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