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Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was investigated. It was found that ultrasound can inhibit the browning of fresh apple (Malus pumila Mill, cv....

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Библиографические подробности
Опубликовано в: :J Food Sci Technol
Главные авторы: Sun, Yujing, Zhong, Liezhou, Cao, Lianfei, Lin, Wenwen, Ye, Xingqian
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2015
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC4648873/
https://ncbi.nlm.nih.gov/pubmed/26604412
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1896-y
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