Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Pru...
Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)
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Publisher
New Delhi: Springer India
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Language
English
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New Delhi: Springer India
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Contents
The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the storage period of 15 days at 4 °C. It was observed th...
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Full title
Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4951428
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4951428
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ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-016-2247-3
