Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 854-862

  Engmann, Felix N ^a,b   Ma, Yongkun ^a   Tchabo, William ^a   Ma, Hui ^a  

^a JIANGSU UNIVERSITY   (China)

^b Kumasi Polytechnic   (Ghana)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; COLORIMETRY; ENZYME ACTIVITY; LUMINANCE; MICROBIOLOGY; MICROORGANISMS; PLANTS (BOTANY);

COLOR BRIGHTNESS; ENZYME INACTIVATION; PEROXIDASE ACTIVITIES; POLYPHENOL OXIDASE; TOTAL COLOR DIFFERENCE; TOTAL PLATE COUNT; TREATMENT EFFECTS; ULTRA-SONICATION;

COLOR;

EID: 84953314482     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12296     Document Type: Article

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