Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8336-8342

  Sun, Yujing ^a   Zhong, Liezhou ^b   Cao, Lianfei ^c   Lin, Wenwen ^b   Ye, Xingqian ^b  

^a ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

Antioxidant activity; Browning index; Fresh apple juice; Polyphenol oxidase; Polyphenols; Ultrasound

Indexed keywords

ANTIOXIDANTS; FRUIT JUICES; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; APPLE JUICE; BROWNING INDEX; POLYPHENOL OXIDASE; POLYPHENOLS;

FRUITS;

EID: 84947489445     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1896-y     Document Type: Article

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