| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6488639 | Food and Bioproducts Processing | 2012 | 6 Pages |
Abstract
⺠Use of ultrasound enabled the removal of 23.6% of the total soluble solids. ⺠The process enables a reduction by 40.2% in total calorie. ⺠The process proved to be feasible in producing low calorie fruits. ⺠Incorporation of Stevia is possible and reinstates the sweetness of the fruit.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Francisca I.P. Oliveira, Sueli Rodrigues, Fabiano A.N. Fernandes,