Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar

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Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar

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作者：Luis M. Anaya-Esparza^a ; Rita M. Velá ; zquez-Estrada^a ; Sonia G. Sayago-Ayerdi^a ; Jorge A. Sá ; nchez-Burgos^a ; Marco Vinicio Ram&iacute ; rez-Mares^b ; Mar&iacute ; a de Lourdes Garc&iacute ; a-Magañ ; a^a ; Efigenia Montalvo-Gonzá ; lez^a ; ^{efimontalvo@gmail.com" class="auth_mail" title="E-mail the corresponding author}
关键词：Annona muricata ; Enzymatic inactivation ; Ultrasound ; Heat
刊名：LWT - Food Science and Technology
出版年：2017
出版时间：January 2017
年：2017
卷：75
期：Complete
页码：545-551
全文大小：598 K

文摘

•: Thermosonication of soursop nectar was effective to inactivate polyphenol oxidase.
•: Ascorbic acid content was retained 90% in thermosonicated samples.
•: Thermosonication can be employed to obtain soursop nectar with good quality.

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