A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice

The enzymatic browning induced in amla juice due to the high activity of polyphenol oxidase (PPO) and peroxidase (POD) is one of the critical issues faced by the industry. The present study assessed the suitability of non-thermal, high-intensity ultrasound (US) on the inactivation of PPO and POD in...

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Detalles Bibliográficos
Autores principales: Aslam, Raouf, Alam, Mohammed Shafiq, Ali, Asgar, Tao, Yang, Manickam, Sivakumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
UC and HC intensification
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9794977/
https://www.ncbi.nlm.nih.gov/pubmed/36543045
http://dx.doi.org/10.1016/j.ultsonch.2022.106268

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9794977/
https://www.ncbi.nlm.nih.gov/pubmed/36543045
http://dx.doi.org/10.1016/j.ultsonch.2022.106268

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