Ultra-sonication effects on quality attributes of maoberry (Antidesma bunius L.) juice

• Main Authors: Pittaya Chaikham, Pattaneeya Prangthip, Phisit Seesuriyachan
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Business, Management and Accounting; Chemical Engineering; Engineering
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84994802444&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55098
• Institution: Chiang Mai University

Copyright © 2016, Japanese Society for Food Science and Technology. Maoberry (Antidesma bunius L.) juice is popularly consumed as a pasteurized juice because of its high levels of antioxidants. Although pasteurization is normally applied to extend the shelf life of fruit juices, this method damages...