Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology

Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology

The effect of ultrasound treatment (UT) on a beverage from mango pulp and carrot juice with added turmeric powder on total soluble phenolic content (TSP), total carotenoid content (TC) and antioxidant capacity (AOC) was evaluated. Response surface methodology (RSM) was applied to obtain the optimal...

Full description

Saved in:
Bibliographic Details
Main Authors: Leticia X. Lopez-Martinez, Nill Campos-Gonzalez, Victor M. Zamora-Gasga, Jesús A. Domínguez-Avila, Sunil Pareek, Mónica A. Villegas-Ochoa, Sonia G. Sáyago Ayerdi, Gustavo A. Gonzalez-Aguilar
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2022-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
antioxidant capacity
bioactive compounds
d-optimal design
response surface methodology
ultrasound
Online Access:http://journal.pan.olsztyn.pl/Optimization-of-Ultrasound-Treatment-of-Beverage-from-Mango-and-Carrot-with-Added,152432,0,2.html
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://journal.pan.olsztyn.pl/Optimization-of-Ultrasound-Treatment-of-Beverage-from-Mango-and-Carrot-with-Added,152432,0,2.html

Similar Items