The effect of high-power ultrasound on the quality of carrot juice
The effect of high-power ultrasound treatment on enzymes' activity, physicochemical attributes (total soluble solids, pH, viscosity, turbidity, particle size distribution and colour) and carotenoids' content of carrot juice was investigated. The treatments were carried out at 20 kHz (0.95,...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 5 vom: 01. Juli, Seite 394-403
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| 1. Verfasser: |
Chen, Liyi
(VerfasserIn) |
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| Weitere Verfasser: |
Bi, Xiufang,
Guo, Dandan,
Xing, Yage,
Che, Zhenming |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2019
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Ultrasound processing
carotenoids
enzymes
fruit juices
viscosity
Carotenoids
36-88-4
Catechol Oxidase
EC 1.10.3.1
mehr...
Carboxylic Ester Hydrolases
EC 3.1.1.-
pectinesterase
EC 3.1.1.11 |
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