Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage.

Suo, Guanwen; Zhou, Chunli; Su, Wei; Hu, Xueyan

Suo, Guanwen; Zhou, Chunli; Su, Wei; Hu, Xueyan.

Afiliação

Suo G; School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
Zhou C; School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China. Electronic address: zhoucl6212@126.com.
Su W; School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
Hu X; School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.

Ultrason Sonochem ; 84: 105974, 2022 Mar.

Article em En | MEDLINE | ID: mdl-35288328

Assuntos

Cucurbita; Bebidas/análise; Carotenoides/análise; Cucurbita/química; Alimentos; Ultrassom

Palavras-chave

Carotenoid content; Color; Microstructure; Pumpkin juice; Rheological characteristics; Ultrasound

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cucurbita Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cucurbita Idioma: En Ano de publicação: 2022 Tipo de documento: Article