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

The aim of this study was to evaluate the influence of high-intensity ultrasound (HIUS) specific energy on the microbial inactivation and physicochemical properties of gallic acid enriched-apple juice. The beverage was enriched with 0.1 g gallic acid per100 g apple juice. The treatments were perform...

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Bibliographic Details
Main Authors:	Dias, Arthur, Silva, Eric, Neves, Maria, Vardanega, Renata, Meireles, Maria
Format:	Online
Language:	Portuguese
Published:	Universidade Estadual de Campinas 2019
Subjects:	Emerging technology Phenolic compound Functional beverage
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/3037
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