Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics

Ultrasonics Sonochemistry

Volumn 48, Issue , 2018, Pages 509-516

  Yılmaz, Fatih Mehmet ^a   Ersus Bilek, Seda ^b  

^a ADNAN MENDERES UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Black carrot; Calcium; Fresh cut apple; Ion leakage; Ultrasound; Vacuum impregnation

Indexed keywords

CALCIUM; FRUITS; IMPREGNATION; MICROORGANISMS; POPULATION STATISTICS; ULTRASONICS;

ANTIOXIDANT CAPACITY; BLACK CARROTS; FRESH-CUT APPLES; ION LEAKAGE; RESTORATION PERIOD; SIMULTANEOUS EFFECTS; TOTAL FLAVONOIDS; VACUUM IMPREGNATION;

FOOD PRESERVATION;

ANTHOCYANIN; CALCIUM LACTATE; FLAVONOID; PHENOL DERIVATIVE; ANTIOXIDANT; CALCIUM;

ARTICLE; CARROT; CONTROLLED STUDY; MALUS DOMESTICA; MESOPHILIC BACTERIUM; MICROBIAL POPULATION DYNAMICS; NONHUMAN; PLANT TISSUE; PRIORITY JOURNAL; PSYCHROPHILIC BACTERIUM; ULTRASOUND; VACUUM; CHEMISTRY; FOOD HANDLING; FOOD STORAGE; HARDNESS; MALUS; MICROBIOLOGY; TIME FACTOR;

ANTHOCYANINS; ANTIOXIDANTS; CALCIUM; DAUCUS CAROTA; FLAVONOIDS; FOOD HANDLING; FOOD STORAGE; HARDNESS; MALUS; PHENOLS; TIME FACTORS; ULTRASONIC WAVES; VACUUM;

EID: 85049885507     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2018.07.007     Document Type: Article

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