Linked Life Data

18828602

Source:http://linkedlifedata.com/resource/pubmed/id/18828602

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
21
pubmed:dateCreated
2008-11-7
pubmed:abstractText
Strawberry juice samples were sonicated at amplitude levels ranging from 40 to 100% at a constant frequency of 20 kHz for treatment times (2-10 min) and pulse durations of 5 s on and 5 s off. Sonication was found to reduce anthocyanin and ascorbic acid contents by 3.2 and 11%, respectively, at the maximum treatment conditions. Response surface methodology (RSM) based on a two-factor, five-level central composite design was employed to determine the effect of amplitude level and treatment time on anthocyanins (P3G), ascorbic acid (AA) content, and color values (L*, a*, and b*). The model predictions for the selected nutritional and quality parameters were closely correlated to the experimental results. RSM was demonstrated to be an effective technique to model the effect of sonication on strawberry juice quality while minimizing the number of experiments required.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
12
pubmed:volume
56
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
10071-7
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Anthocyanin and ascorbic acid degradation in sonicated strawberry juice.
pubmed:affiliation
Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't