We have located links that may give you full text access.
Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice.
Food Chemistry 2017 October 16
Strong interest of consumers in acquiring minimally processed foods that conserve the different micronutrients has raised the need to study the effect of food processing methods on quality attributes. The aim of the study was to determine the effect ultrasound treatment on color, and the bioactive compounds (ascorbic acid, total phenols, carotenoids, and provitamin A) of Cape gooseberry juice. Color values, ascorbic acid, total phenols, carotenoids, and Retinol Activity Equivalent (RAE) were measured. The results indicate significant reductions (p<0.001) in the chromaticity, yellowing index (IY), and acid ascorbic content was observed in all the juice samples sonicated. But there were significant increases (p<0.001) in hue, the total color differences (TCD), total phenols, carotenoids, and RAE value as compared to control. The results demonstrated that ultrasound processing increase the availability of carotenoids, total phenols and RAE in Cape gooseberry juice.
Full text links
Related Resources
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app