Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimizatio...

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Detalles Bibliográficos
Autores principales: Zhou, Xinyue, Wang, Wenjun, Ma, Xiaobin, Xu, Enbo, Liu, Donghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391196/
https://www.ncbi.nlm.nih.gov/pubmed/34441472
http://dx.doi.org/10.3390/foods10081695

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391196/
https://www.ncbi.nlm.nih.gov/pubmed/34441472
http://dx.doi.org/10.3390/foods10081695

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