scholarly journals Effects of high-intensity ultrasound processing on the physicochemical properties and microbial inactivation of apple juice enriched with gallic acid

2019 ◽  
Author(s):  
Arthur Dias ◽  
◽  
Eric Silva ◽  
Maria Neves ◽  
Renata Vardanega ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Gallic Acid ◽  
High Intensity ◽  
Apple Juice ◽  
Microbial Inactivation ◽  
High Intensity Ultrasound

Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

2018 ◽  
Vol 44 ◽  
pp. 251-260 ◽  
Author(s):  
Jonas T. Guimarães ◽  
Eric Keven Silva ◽  
Verônica O. Alvarenga ◽  
Ana Letícia R. Costa ◽  
Rosiane L. Cunha ◽  
...  
Keyword(s):  
High Intensity ◽  
Microbial Inactivation ◽  
Ultrasonic Power ◽  
High Intensity Ultrasound ◽  
Physicochemical Changes

scholarly journals Processing of inulin-enriched apple juice using high-intensity ultrasound technology

2019 ◽  
Author(s):  
Yasmim de Moura Bezerra ◽  
Eric Keven Silva ◽  
Monique M. Strieder ◽  
Glaucia M. Pastore ◽  
M. Angela A. Meireles ◽  
...  
Keyword(s):  
High Intensity ◽  
High Performance ◽  
Apple Juice ◽  
Energy Levels ◽  
Amperometric Detection ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
High Intensity Ultrasound ◽  
Total Sugars ◽  
Ultrasound Technology

The effects of high-intensity ultrasound (HIUS) processing on chemical composition of inulin-enriched apple juice were evaluated at different specific energy levels (0, 1, 4, 7 and 10 kJ/g). The functional beverage was characterized with respect to fructooligosaccharides (FOS) and total sugars content. In addition, the inulin chemical profile was evaluated. The analysis of sugars and fructo-oligosaccharides in the functional juice was performed by high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD).

Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products

2021 ◽  
Author(s):  
Jonas T Guimarães ◽  
Hugo Scudino ◽  
Gustavo LPA Ramos ◽  
Gabriella AR Oliveira ◽  
Larissa P Margalho ◽  
...  
Keyword(s):  
High Intensity ◽  
Dairy Products ◽  
Microbial Inactivation ◽  
High Intensity Ultrasound

Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin

2013 ◽  
Vol 93 (8) ◽  
pp. 2028-2036 ◽  
Author(s):  
Lifen Zhang ◽  
Xingqian Ye ◽  
Sophia Jun Xue ◽  
Xianzhong Zhang ◽  
Donghong Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
High Intensity ◽  
Citrus Pectin ◽  
High Intensity Ultrasound
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