Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice
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- 作者：Wesley Faria Gomesa ; Brijesh Kumar Tiwarib ; Ó ; scar Rodriguezd ; Edy Sousa de Britoc ; Fabiano André ; Narciso Fernandesd ; Sueli Rodriguesa ; sueli@ufc.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Prebiotic juice ; Cranberry juice ; High pressure processing ; Ultrasound
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：261-268
- 全文大小：874 K
文摘
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Prebiotic cranberry juice was submitted to non-thermal processing.
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Seven anthocyanins were identified by UPLC-qTOF-MS.
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The FOS preservation was good despite a slight depolymerization.
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The juice color and pH were well preserved.
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An increase in anthocyanin content (up to 24%) was observed.