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Effect of thermosonication on bioactive compounds in watermelon juice

✍ Scribed by A. Rawson; B.K. Tiwari; A. Patras; N. Brunton; C. Brennan; P.J. Cullen; C. O'Donnell

Book ID
116488835
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
474 KB
Volume
44
Category
Article
ISSN
0963-9969

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Effect of thermosonication on bioactive
Effect of thermosonication on bioactive compounds in watermelon juice
✍ A. Rawson; B.K. Tiwari; A. Patras; N. Brunton; C. Brennan; P.J. Cullen; C. O'Don πŸ“‚ Article πŸ“… 2011 πŸ› Elsevier Science 🌐 English βš– 474 KB

Freshly squeezed watermelon juice was subjected to thermosonication treatments with processing variables of temperature (25–45Β°C), amplitude level (24.1–60ΞΌm) and processing time (2–10min) at a constant frequency of 20kHz and pulse durations of 5s on and 5s off. Hunter color values (L\*, a\* and b\*