Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice

Ultrasonics Sonochemistry

Volumn 20, Issue 5, 2013, Pages 1283-1288

  Zafra Rojas, Quinatzin Yadira ^a   Cruz Cansino, Nelly ^a   Ramírez Moreno, Esther ^a   Delgado Olivares, Luis ^a   Villanueva Sánchez, Javier ^a   Alanís García, Ernesto ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Antioxidants; Juice; Microorganisms; Opuntia; Ultrasound

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FRUIT JUICES; MICROORGANISMS; PLANTS (BOTANY); QUALITY CONTROL; ULTRASONIC APPLICATIONS; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; ANTIOXIDANT PROPERTIES; JUICE; OPUNTIA; TOTAL PHENOLIC COMPOUNDS; ULTRASOUND CONDITIONS; ULTRASOUND TREATMENTS;

FRUITS;

ASCORBIC ACID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD PROCESSING; FOOD QUALITY; FRUIT JUICE; MICROBIAL GROWTH; PH; PRIORITY JOURNAL; PRODUCT SAFETY; PURPLE CACTUS PEAR JUICE; QUALITY CONTROL; ULTRASOUND;

EID: 84876557756     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.01.021     Document Type: Article

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