Oscar Antonio-Gutiérrez, Rodolfo Solano, Luicita Lagunez-Rivera
{"title":"利用紫外线、微波和超声波提高香草固化过程中酚类化合物的含量","authors":"Oscar Antonio-Gutiérrez, Rodolfo Solano, Luicita Lagunez-Rivera","doi":"10.1007/s13197-024-06061-6","DOIUrl":null,"url":null,"abstract":"<p>UVC light effect on phenolic compounds in vanilla pods is analyzed for the first time.</p><p>The pods showed a significant increase in total phenolic compounds with the 2.16 J/m<sup>2</sup> dose.</p><p>Microwaves and ultrasound increased total phenolic compounds during vanilla curing.</p><p>A uniform and controlled curing process is obtained with the proposed methodology.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 10","pages":"2020 - 2026"},"PeriodicalIF":2.7010,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound\",\"authors\":\"Oscar Antonio-Gutiérrez, Rodolfo Solano, Luicita Lagunez-Rivera\",\"doi\":\"10.1007/s13197-024-06061-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>UVC light effect on phenolic compounds in vanilla pods is analyzed for the first time.</p><p>The pods showed a significant increase in total phenolic compounds with the 2.16 J/m<sup>2</sup> dose.</p><p>Microwaves and ultrasound increased total phenolic compounds during vanilla curing.</p><p>A uniform and controlled curing process is obtained with the proposed methodology.</p>\",\"PeriodicalId\":632,\"journal\":{\"name\":\"Journal of Food Science and Technology\",\"volume\":\"61 10\",\"pages\":\"2020 - 2026\"},\"PeriodicalIF\":2.7010,\"publicationDate\":\"2024-08-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s13197-024-06061-6\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06061-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}