Ultra-sonication effects on quality attributes of maoberry (Antidesma bunius L.) juice

Food Science and Technology Research

Volumn 22, Issue 5, 2016, Pages 647-654

  Chaikham, Pittaya ^a   Prangthip, Pattaneeya ^b   Seesuriyachan, Phisit ^c  

^a PHRANAKHON SI AYUTTHAYA RAJABHAT UNIVERSITY   (Thailand)

^b MAHIDOL UNIVERSITY   (Thailand)

^c CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Antidesma bunius L.; Antioxidative property; Bioactive compounds; Maoberry juice; Ultra sonication

Indexed keywords

ASCORBIC ACID; FRUIT JUICES; FRUITS; PASTEURIZATION; SONICATION;

ANTIDESMA BUNIUS L; ANTIOXIDATIVE PROPERTY; BIOACTIVE COMPOUNDS; MAOBERRY JUICE; ULTRA-SONICATION;

ANTIOXIDANTS;

EID: 84994802444     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.22.647     Document Type: Article

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