Effect of ultrasound on different quality parameters of apple juice.

@article{Abid2013EffectOU,
  title={Effect of ultrasound on different quality parameters of apple juice.},
  author={Muhammad R. Abid and Saqib Jabbar and Tao Wu and Malik Muhammad Hashim and Bing Hu and Shicheng Lei and Xin Zhang and Xiaoxiong Zeng},
  journal={Ultrasonics sonochemistry},
  year={2013},
  volume={20 5},
  pages={1182-7}
}
Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90 min, at 20 °C, 25 kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity, scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ascorbic acid, total phenolics, flavonoids, flavonols and microbial characteristics. No significant effect of sonication was observed on pH, total soluble solids (°Brix) and titratable acidity of apple juice. Sonication… CONTINUE READING

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