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Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage

Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were stored in the dark for 0, 4, 8, and 12 days at 4 °C and were subsequently analyzed. The combined effects of power level and stor...

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Detalles Bibliográficos
Autores principales: Suo, Guanwen, Zhou, Chunli, Su, Wei, Hu, Xueyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8921491/
https://www.ncbi.nlm.nih.gov/pubmed/35288328
http://dx.doi.org/10.1016/j.ultsonch.2022.105974