Effects of ultrasound on the enzymatic degradation of pectin

Ultrasound-assisted enzymatic maceration (UAEM) has gained considerable interest in the fruit juice industry, owing to its potential to increase juice yield and content of polyphenols while simultaneously saving time and energy. In this study, the effects of UAEM (ultrasonic probe, 20 kHz, 21 W*cm(−...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Ultrason Sonochem
Main Authors: Larsen, Lena Rebecca, van der Weem, Judith, Caspers-Weiffenbach, Rita, Schieber, Andreas, Weber, Fabian
Format: Artigo
Jezik:Inglês
Izdano: Elsevier 2021
Teme:
Original Research Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7838710/
https://ncbi.nlm.nih.gov/pubmed/33497958
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ultsonch.2021.105465
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