Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability
Andresa Gomes, Ana Letícia Rodrigues Costa, Pamela Dias Rodrigues, Ruann Janser Soares de Castro, Eric Keven Silva
Topics & Concepts
Orange juicePectinChemistryAscorbic acidFood scienceOrange (colour)RheologyThermal stabilityParticle sizeOrganic chemistryThermodynamicsPhysicsPhysical chemistryMicrobial Inactivation MethodsUltrasound and Cavitation PhenomenaMicroencapsulation and Drying Processes