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Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
(Elsevier, 2019-08-04)In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). ... -
Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
(Elsevier, 2019-05-17)Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound ...