Makale
Tam Makale
Uluslararası
2020
Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices
Current Nutrition and Food Science
Cilt 16 · Sayı 9 · ss. 1299–1308 · 01.01.2020
Özet
Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer's perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation. These mainly include anthocyanins, pigments, proteins, and vitamins that are thermally sensitive.
Anahtar kelimeler
ULTRASOUND
QUALITY
color
antioxidant capacity
Anthocyanin
APPLE
ACCEPTABILITY
Thermosonication
Non-thermal processing
quality parameters
organoleptic properties
red fruit juices
sonication
Atıf için künye
Hooshyar, L., Jafarizadeh-Malmiri, H., Berenjian, A., Hesari, J., Azadmard-Damirchi, S., & Şengül, M. (2020). Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices. Current Nutrition and Food Science, 16(9), 1299–1308. https://doi.org/10.2174/1573401316666200226105805
BibTeX
@article{hooshyar2020-273550,
author = {Hooshyar, Leila and Jafarizadeh-Malmiri, Hoda and Berenjian, Aydin and Hesari, Javad and Azadmard-Damirchi, Sodeif and Şengül, Memnune},
title = {Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices},
journal = {Current Nutrition and Food Science},
year = {2020},
volume = {16},
number = {9},
pages = {1299--1308},
issn = {1573-4013},
doi = {10.2174/1573401316666200226105805},
url = {https://akademik.atauni.edu.tr/yayinlar/273550-effects-of-thermosonication-sonication-and-mild-heating-on-organoleptic}
}