Effect of ultrasound technology on structure, physical properties and lycopene in vitro accessibility in guava juice
The consumption of guava juice is not only because of its pleasant sensory characteristics, but also due to its nutritional value, especially the high concentration of lycopene. The ultrasound technology is a non-conventional method of food processing with great potential in the industrializatio...
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| Language: | English |
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Universidade de São Paulo
2018
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| Online Access: | http://www.teses.usp.br/teses/disponiveis/11/11141/tde-21082018-154541/ |