Quality stability and sensory of apple juice processed by thermosonication, pulsed electric field and thermal processing

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Quality stability and sensory of apple juice processed by thermosonication, pulsed electric field and thermal processing

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24...

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Bibliographic Details
Main Authors:	Sulaiman, Alifdalino, Farid, Mohammed, Silva, Filipa V.M.
Format:	Article
Published:	Sage Publications 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/62900/

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