The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice processing. It was analysed whether it was more b...

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Detalles Bibliográficos
Autores principales: Dadan, Magdalena, Grobelna, Anna, Kalisz, Stanisław, Witrowa-Rajchert, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9465023/
https://www.ncbi.nlm.nih.gov/pubmed/36084570
http://dx.doi.org/10.1016/j.ultsonch.2022.106156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9465023/
https://www.ncbi.nlm.nih.gov/pubmed/36084570
http://dx.doi.org/10.1016/j.ultsonch.2022.106156

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