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(−...

Descripción completa

Detalles Bibliográficos
Autores principales: Larsen, Lena Rebecca, van der Weem, Judith, Caspers-Weiffenbach, Rita, Schieber, Andreas, Weber, Fabian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7838710/
https://www.ncbi.nlm.nih.gov/pubmed/33497958
http://dx.doi.org/10.1016/j.ultsonch.2021.105465

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7838710/
https://www.ncbi.nlm.nih.gov/pubmed/33497958
http://dx.doi.org/10.1016/j.ultsonch.2021.105465

Ejemplares similares