Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar
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- 作者：Luis M. Anaya-Esparzaa ; Rita M. Velá ; zquez-Estradaa ; Sonia G. Sayago-Ayerdia ; Jorge A. Sá ; nchez-Burgosa ; Marco Vinicio Ramí ; rez-Maresb ; Marí ; a de Lourdes Garcí ; a-Magañ ; aa ; Efigenia Montalvo-Gonzá ; leza ; 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
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Thermosonication of soursop nectar was effective to inactivate polyphenol oxidase.
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Ascorbic acid content was retained 90% in thermosonicated samples.
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Thermosonication can be employed to obtain soursop nectar with good quality.