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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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
SAGE Publications
2017
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| Online Access: | 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 http://psasir.upm.edu.my/id/eprint/64068/ http://journals.sagepub.com/doi/abs/10.1177/1082013216685484 |
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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.pdfhttp://psasir.upm.edu.my/id/eprint/64068/
http://journals.sagepub.com/doi/abs/10.1177/1082013216685484