Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp
Fábio Fernandes de Araújo, David de Paulo Farias, Iramaia Angélica Neri-Numa, Flávia Luísa Dias-Audibert, Jeany Delafiori, Florisvaldo Gama de Souza, Rodrigo Ramos Catharino, Célio Kersul do Sacramento, Gláucia María Pastore
Topics & Concepts
ChemistryFood scienceUltrasoundPulp (tooth)AntioxidantBrowningVitamin CShelf lifeAntioxidant capacityHueComposition (language)PasteurizationChemical compositionLightnessBiochemistryOrganic chemistryOpticsPhysicsMedicinePhilosophyAcousticsPathologyLinguisticsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementBotanical Research and Applications