Changes in cashew apple juice treated with optimum thermosonication during storage

Changes in cashew apple juice treated with optimum thermosonication during storage

This study aimed to determine the effects of the thermosonication parameters (300 J/g and 60°C) on polyphenol oxidase-(PPO) inactivation and some quality attributes. The change in quality parameters (residual PPO activity, total phenolic, total carotenoid compounds, ascorbic acid (AA), color, and mi...

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Bibliographic Details
Main Authors: Mahn Gbongue Elie Parfait Deli, Burcu Dundar Kirit, Erdal Ağçam, Nuray Inan Cinkir, Asiye Akyildiz
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry Advances
Subjects:
Cloudy cashew apple juice
Thermosonication
Storage
Residual polyphenol oxidase-(PPO)
Bioactive compounds
Total color difference
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X22001083

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http://www.sciencedirect.com/science/article/pii/S2772753X22001083

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