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

Author:

Anaya-Esparza Luis M.,Velázquez-Estrada Rita M.,Sayago-Ayerdi Sonia G.,Sánchez-Burgos Jorge A.,Ramírez-Mares Marco Vinicio,García-Magaña María de Lourdes,Montalvo-González EfigeniaORCID

Funder

Coca-Cola Company

Tecnológico Nacional de México

student scholarship

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Thermosonication: A potential technique that influences the quality of grapefruit juice;Aadil;International Journal of Food Science & Technology,2015

2. Studies on the storage stability of soursop (Annona muricata L.) juice;Abbo;African Journal of Biotechnology,2006

3. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics & Sonochemistry,2014

4. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice;Abid;LWT-Food Science and Technology,2014

5. Official method of analysis of association of official analytical chemists;AOAC,2005

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