Changes in cashew apple juice treated with optimum thermosonication during storage

Mahn Gbongue Elie Parfait Deli,Burcu Dundar Kirit,Erdal Ağçam,Nuray Inan Cinkir,Asiye Akyildiz

Food Chemistry Advances（2022）

引用 5|浏览2

暂无评分

摘要

•The effects of storage on cashew apple juice quality were determined.•Ascorbic acid content of nectar increased by 22% after thermosonication.•The total carotenoid content (3.06 mg/L) decreased by 35% at the end of storage.•Consuming thermosonicated nectar was microbiologically safe within 90 days of storage.

查看译文

关键词

Cloudy cashew apple juice,Thermosonication,Storage,Residual polyphenol oxidase-(PPO),Bioactive compounds,Total color difference

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要