Processing of inulin-enriched apple juice using high-intensity 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 conte...

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Bibliographic Details

Main Authors:	Bezerra, Yasmim de Moura, Silva, Eric Keven, Strieder, Monique M., Pastore, Glaucia M., Meireles, M. Angela A., Arruda, Henrique S.
Format:	Online
Language:	English
Published:	Universidade Estadual de Campinas 2019
Subjects:	Emerging technology Fructooligosaccharides Functional beverage.
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1390
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