ArticleFood science and biotechnology2022
Effect of ultrasound, centrifugation, and enzymatic pretreatments on phytochemical properties and membrane fouling during microfiltration of Sohiong (
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study aimed to investigate the effects of various pretreatment methods on sohiong fruit juice during the microfiltration process. The ultrasound, centrifugation, and enzymatic pretreatment processes were used before the microfiltration process of the juice. The highest total phenolic content, anthocyanin content, and antioxidant activity of sohiong fruit juice were observed after enzymatic pretreatment. However, the browning index and color of the sohiong juice deteriorated with enzyme pretreatment. The fouling behavior of the microfiltration process for the pretreated sohiong juice was well explained by the complete pore-blocking model as the coefficient of determination (
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