Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing

Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing

This work has examined the influence of ultrasonic processing on acerola juice and its influence in the stability of the juice and in the availability of vitamins B, C, E, and pro-vitamin A. The study has evaluated the changes in these quality parameters resulting from changes on ultrasonic power de...

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Bibliographic Details
Main Authors: Valéria O. Santos, Sueli Rodrigues, Fabiano A. N. Fernandes
Format: Article
Language:English
Published: MDPI AG 2018-05-01
Series:Foods
Subjects:
Malpighia emarginata
acerola
ultrasound
stability
nutritional quality
Online Access:http://www.mdpi.com/2304-8158/7/5/68

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