Sonication treatment convalesce the overall quality of hand-pressed strawberry juice
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- 作者：Rajeev Bhata ; rajeevbhat1304@gmail.com" class="auth_mail" title="E-mail the corresponding author ; ; Kok Ming Gohb
- 关键词：Strawberry fruit juice ; Sonication ; Cavitation ; Bioactive compounds ; Enzyme activity ; Browning degree
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：470-476
- 全文大小：514 K
文摘
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Quality evaluation of hand pressed, sonicated strawberry juice was investigated.
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Sonication had significant impact on physicochemical properties.
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Sonication enhanced selected bioactive compounds.
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No significant changes occurred in polyphenoloxidase activity or browning degree.
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Application of sonication on a pilot scale is recommended for strawberries.