Effect of ultrasound on different quality parameters of apple juice

Ultrasonics Sonochemistry

Volumn 20, Issue 5, 2013, Pages 1182-1187

  Abid, Muhammad ^a,b   Jabbar, Saqib ^a   Wu, Tao ^a   Hashim, Malik Muhammad ^a,c   Hu, Bing ^a   Lei, Shicheng ^a   Zhang, Xin ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^c GOMAL UNIVERSITY   (Pakistan)

Author keywords

Antioxidants; Apple juice; Bioactive compounds; Quality; Ultrasound

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; FRUIT JUICES; FRUITS; IMAGE QUALITY; SONICATION; ULTRASONICS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; APPLE JUICE; BIOACTIVE COMPOUNDS; DPPH FREE RADICAL SCAVENGING ACTIVITIES; MICROBIAL CHARACTERISTICS; MICROBIAL POPULATIONS; SCAVENGING ACTIVITIES; SONICATION TREATMENT;

ASCORBIC ACID;

ASCORBIC ACID; FLAVONOID; FLAVONOL DERIVATIVE; PHENOL;

ACIDITY; ANTIOXIDANT ACTIVITY; APPLE JUICE; ARTICLE; CONTROLLED STUDY; FOOD SAFETY; MICROBIAL POPULATION DYNAMICS; PH; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; ULTRASOUND;

EID: 84876680244     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.02.010     Document Type: Article

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