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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....
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2015
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| Gaiak: | |
| Sarrera elektronikoa: | 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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