The effects of thermosonication on quality parameters of cashew apple nectar: An optimization study for processing conditions

The effects of thermosonication on quality parameters of cashew apple nectar: An optimization study for processing conditions

Thermosonication is an alternative treatment to process juices avoiding the thermal degradations promoted by conventional heat treatments. Therefore, the aim was to determine the optimal parameters of thermosonication to treat cloudy cashew nectar to inactivate polyphenol oxidase-(PPO), while promot...

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Bibliographic Details
Main Authors: Mahn Gbongue Elie Parfait Deli, Burcu Dundar Kirit, Erdal Ağçam, Asiye Akyıldız
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Cashew apple nectar
Polyphenol oxidase inactivation
Optimization
Thermosonication
Bioactive compounds
Color change
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222200172X

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http://www.sciencedirect.com/science/article/pii/S277250222200172X

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