High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties.

Wang, Jin; Wang, Jun; Vanga, Sai Kranthi; Raghavan, Vijaya

Wang, Jin; Wang, Jun; Vanga, Sai Kranthi; Raghavan, Vijaya.

Afiliación

Wang J; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue H9X 3V9, Canada. Electronic address: jin.wang6@mail.mcgill.ca.
Wang J; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Vanga SK; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue H9X 3V9, Canada.
Raghavan V; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue H9X 3V9, Canada.

Food Chem ; 313: 126121, 2020 May 30.

Article en En | MEDLINE | ID: mdl-31923870

Asunto(s)

Actinidia/metabolismo; Carbohidratos/química; Jugos de Frutas y Vegetales/análisis; Pectinas/química; Sonicación; Color; Tamaño de la Partícula; Reología; Resistencia al Corte; Viscosidad

Palabras clave

Color attributes; High-intensity ultrasound processing; Kiwifruit juice; Microstructure; Rheological properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Sonicación / Carbohidratos / Pectinas / Actinidia / Jugos de Frutas y Vegetales Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido

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