Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Lactic-acid-fermented mulberry juice (LFMJ) was subjected to pulsed light (PL) treatment at exposure time of 2, 4, and 8 s at high insensitive pulses of 14.0 J/cm2. The effect of PL treatment on the microbial inactivation, physicochemical, phytochemical, volatile, and sensory characteristics of LFMJ...

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Bibliographic Details
Main Authors: Emmanuel Kwaw, Yongkun Ma, William Tchabo, Maurice Tibiru Apaliya, Augustina Sackle Sackey, Meng Wu, Lulu Xiao
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Fermentation
Influence
Lactic acid bacteria
Mulberry
Pasteurization
Pulsed light
Online Access:http://dx.doi.org/10.1080/10942912.2018.1446024

Internet

http://dx.doi.org/10.1080/10942912.2018.1446024

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