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

Quality stability and sensory attributes 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 Mehdi, da Silva, Filipa Vinagre Marques
Format: Article
Language:English
Published: SAGE Publications 2017
Online Access:http://psasir.upm.edu.my/id/eprint/64068/
http://psasir.upm.edu.my/id/eprint/64068/1/Quality%20stability%20and%20sensory%20attributes%20of%20apple%20juice%20processed%20by%20thermosonication%2C%20pulsed%20electric%20field%20and%20thermal%20processing.pdf

Internet

http://psasir.upm.edu.my/id/eprint/64068/
http://psasir.upm.edu.my/id/eprint/64068/1/Quality%20stability%20and%20sensory%20attributes%20of%20apple%20juice%20processed%20by%20thermosonication%2C%20pulsed%20electric%20field%20and%20thermal%20processing.pdf

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