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Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties

Effect of hydrodynamic cavitation (HC) processing on pH, °brix, separation index, viscosity and color properties, retention of nutritional bioactive compounds (Vitamin-C, total phenolics, and antioxidant), and inactivation of enzyme pectin methyl esterase (PME) in freshly expressed juice from Brazil...

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Guardado en:
Autores principales: Shalini S. Arya, Pavankumar R. More, Tanuva Das, Ruly Terán Hilares, Bárbara Pereira, Valdeir Arantes, Silvio S.da Silva, Júlio César dos Santos
Formato: Artigo
Lenguaje:Inglês
Publicado: Elsevier 2023-12-01
Colección:Journal of Agriculture and Food Research
Materias:
Cavitation
Orange juice
Enzyme inactivation
Viscosity
Green process
Sensory
Acceso en línea:http://www.sciencedirect.com/science/article/pii/S2666154323002880
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