Sonication treatment convalesce the overall quality of hand-pressed strawberry juice

Food Chemistry

Volumn 215, Issue , 2017, Pages 470-476

  Bhat, Rajeev ^a   Goh, Kok Ming ^b  

^a FIJI NATIONAL UNIVERSITY   (Fiji)

^b SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Bioactive compounds; Browning degree; Cavitation; Enzyme activity; Sonication; Strawberry fruit juice

Indexed keywords

ASCORBIC ACID; CAVITATION; ENZYMES; FREE RADICALS; FRUIT JUICES; FRUITS; SOIL CONDITIONERS; SONICATION; TURBIDITY; VISCOSITY;

ANTIOXIDANT COMPOUNDS; BIOACTIVE COMPOUNDS; BROWNING DEGREE; COMMERCIAL APPLICATIONS; FREE RADICAL SCAVENGING ACTIVITY; PHYSICOCHEMICAL PROPERTY; SONICATION TREATMENT; STRAWBERRY FRUITS;

ENZYME ACTIVITY;

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CATECHOL OXIDASE; POLYPHENOL DERIVATIVE; SCAVENGER; WATER;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FRUIT JUICE; GLYCATION; NONHUMAN; PATHOGEN LOAD; PH; PHYSICAL CHEMISTRY; STRAWBERRY; STRAWBERRY JUICE; TURBIDITY; ULTRASOUND; VISCOSITY; ANALYSIS; BEVERAGE; CHEMISTRY; FRAGARIA; PROCEDURES;

BEVERAGES; FRAGARIA; SONICATION;

EID: 84982804434     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.160     Document Type: Article

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