High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties.
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DOI: 10.1016/j.foodchem.2019.126121
Abstract: This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the… read more here.
Keywords: ultrasound processing; kiwifruit juice; high intensity; intensity ultrasound ... See more keywords