| dc.contributor.author | Hoang, Phan Cong | |
| dc.date.accessioned | 2013-06-18T07:08:20Z | |
| dc.date.accessioned | 2018-05-29T02:27:50Z | |
| dc.date.available | 2013-06-18T07:08:20Z | |
| dc.date.available | 2018-05-29T02:27:50Z | |
| dc.date.issued | 2010 | |
| dc.identifier.uri | http://10.8.20.7:8080/xmlui/handle/123456789/275 | |
| dc.description.abstract | Recently, application of ultrasonic technology in food processing has widely
attracted attentions. This study focused on the combined ultrasonic and enzymatic
treatment of Barbados cherry mash in juice processing. The objective of this study
was to determine the conditions of hemicellulase treatment for the sonicated
Barbados cherry mash. The results indicated that suitable conditions were the
hemicellulase concentration of 0.05% v/w and the biocatalytic time of 30 minutes.
The enzymatic treatment of sonicated Barbados cherry mash increased extraction
yield of 26.6% in comparison with the control sample without ultrasonic and
enzymatic treatment. This method also shortened the biocatalytic time twice in
comparison with the conventionally enzymatic treatment method. Besides,
application of enzymatic treatment of the sonicated Barbados cherry mash improved
the product quality. The level of sugars, total acids, total phenolics as well as
ascorbic acid in the obtained Barbados cherry juice was significantly higher than
that of the control sample.
Key words: hemicellulase, juice, Malpighia glabra, ultrasound | en_US |
| dc.description.sponsorship | Assoc. Prof. Dr Le Van Viet Man, Dr. Nguyen Van Toan | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | International University HCMC, Vietnam | en_US |
| dc.relation.ispartofseries | ;022000423 | |
| dc.subject | Biological controls -- Enzymatic treatment | en_US |
| dc.title | Application of enzymatic treatment of sonicated barbados cherry mash to juice processing | en_US |
| dc.type | Thesis | en_US |
