{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T17:07:28Z","timestamp":1776100048682,"version":"3.50.1"},"reference-count":64,"publisher":"Wiley","license":[{"start":{"date-parts":[[2019,9,2]],"date-time":"2019-09-02T00:00:00Z","timestamp":1567382400000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31701615"],"award-info":[{"award-number":["31701615"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012246","name":"Priority Academic Program Development of Jiangsu Higher Education Institutions","doi-asserted-by":"crossref","award":["31701615"],"award-info":[{"award-number":["31701615"]}],"id":[{"id":"10.13039\/501100012246","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Quality"],"published-print":{"date-parts":[[2019,9,2]]},"abstract":"<jats:p>Effects of ultrasound on physicochemical parameters, ascorbic acid, anthocyanins, polymeric color (PC), 5-hydroxymethylfurfural (HMF), browning degree (BD), color, and superoxide dismutase (SOD) activity of bayberry juice were investigated. Treatments were carried out at amplitude levels from 20 to 100% of total input power (600\u2009W) at 20\u2009kHz for 2\u201310\u2009min. The results showed that no notable differences in pH, total soluble solids, titratable acidity, and yellowness <mml:math xmlns:mml=\"http:\/\/www.w3.org\/1998\/Math\/MathML\" id=\"M1\"><mml:mrow><mml:msup><mml:mrow><mml:mi>b<\/mml:mi><\/mml:mrow><mml:mrow><mml:mi>\u2217<\/mml:mi><\/mml:mrow><\/mml:msup><\/mml:mrow><\/mml:math> values were found in ultrasound-treated samples. The HMF, PC, BD, and <mml:math xmlns:mml=\"http:\/\/www.w3.org\/1998\/Math\/MathML\" id=\"M2\"><mml:mrow><mml:msup><mml:mrow><mml:mi>L<\/mml:mi><\/mml:mrow><mml:mrow><mml:mi>\u2217<\/mml:mi><\/mml:mrow><\/mml:msup><\/mml:mrow><\/mml:math> values of bayberry juice obviously increased with enhancing ultrasonic intensity and treatment time. The ascorbic acid exhibited no notable changes after ultrasound treatment at lower intensity levels for short time, while anthocyanins showed an increasing tendency. With increasing ultrasonic intensity and time, antioxidants gradually decreased. Furthermore, the SOD activity apparently increased at short-time treatment and then decreased with ultrasound processing extension.<\/jats:p>","DOI":"10.1155\/2019\/7917419","type":"journal-article","created":{"date-parts":[[2019,9,2]],"date-time":"2019-09-02T19:31:07Z","timestamp":1567452667000},"page":"1-12","source":"Crossref","is-referenced-by-count":38,"title":["Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice"],"prefix":"10.1155","volume":"2019","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5665-1342","authenticated-orcid":true,"given":"Xiamin","family":"Cao","sequence":"first","affiliation":[{"name":"College of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chunfang","family":"Cai","sequence":"additional","affiliation":[{"name":"College of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yongling","family":"Wang","sequence":"additional","affiliation":[{"name":"Experimental Center of Soochow University Department of Medicine, Soochow University, Suzhou 215123, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaojian","family":"Zheng","sequence":"additional","affiliation":[{"name":"Experimental Center of Soochow University Department of Medicine, Soochow University, Suzhou 215123, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","reference":[{"key":"1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.05.145"},{"key":"2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.05.093"},{"key":"3","doi-asserted-by":"publisher","DOI":"10.1021\/jf048312z"},{"key":"4","doi-asserted-by":"publisher","DOI":"10.1021\/jf051943o"},{"key":"5","doi-asserted-by":"publisher","DOI":"10.1021\/jf803007j"},{"key":"6","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.10.118"},{"key":"7","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.06.036"},{"key":"8","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2015.05.004"},{"key":"9","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2010.04.003"},{"key":"10","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2007.02.005"},{"key":"11","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2006.04.007"},{"key":"12","doi-asserted-by":"publisher","DOI":"10.1016\/s0168-1605(03)00075-8"},{"key":"13","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2009.02.003"},{"key":"14","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.09.028"},{"key":"15","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2005.08.010"},{"key":"16","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.09.043"},{"key":"17","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.06.008"},{"key":"18","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2016.04.014"},{"key":"19","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.05.005"},{"key":"20","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2008.11.006"},{"key":"21","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2015.04.011"},{"key":"22","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2013.01.020"},{"key":"23","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2015.05.001"},{"key":"24","doi-asserted-by":"publisher","DOI":"10.1021\/jf073503y"},{"key":"25","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.01.026"},{"key":"26","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2011.05.014"},{"key":"27","doi-asserted-by":"publisher","DOI":"10.1021\/jf801824v"},{"key":"28","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.09.018"},{"key":"29","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4260"},{"key":"30","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2012.05.008"},{"key":"31","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2013.11.014"},{"issue":"1","key":"32","first-page":"35","volume":"39","year":"2018","journal-title":"Food Industry"},{"key":"33","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2016.04.002"},{"key":"34","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.10.067"},{"key":"35","doi-asserted-by":"publisher","DOI":"10.1269\/jrr.45.479"},{"key":"36","doi-asserted-by":"publisher","DOI":"10.1016\/j.bjm.2016.01.014"},{"key":"37","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028x-66.9.1642"},{"key":"38","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.09.072"},{"key":"39","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2013.12.003"},{"key":"40","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2011.04.002"},{"key":"41","first-page":"996","volume":"42","year":"2009","journal-title":"Science Agriculture Sinica"},{"key":"42","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2016.06.020"},{"key":"43","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2006.12.011"},{"key":"44","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.04.014"},{"key":"45","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2009.10.009"},{"key":"46","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.01.058"},{"key":"47","doi-asserted-by":"publisher","DOI":"10.1016\/0008-6215(92)80061-5"},{"key":"48","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2012.03098.x"},{"key":"49","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.07.003"},{"key":"50","doi-asserted-by":"publisher","DOI":"10.1021\/jf071994g"},{"key":"51","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb08701.x"},{"key":"52","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.07.004"},{"key":"53","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2015.10.008"},{"key":"54","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.1999.0548"},{"key":"55","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.09.007"},{"key":"56","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2003.09.028"},{"key":"57","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2016.03.007"},{"key":"58","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.tb08890.x"},{"key":"59","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2011.07.014"},{"key":"60","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.09.051"},{"key":"61","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.07.050"},{"key":"62","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.07.005"},{"issue":"1","key":"63","first-page":"46","volume":"27","year":"2015","journal-title":"Journal of Yellow River Conservancy Technical Institute"},{"issue":"11","key":"64","first-page":"1512","volume":"28","year":"2012","journal-title":"Morden Food Science and Technology"}],"container-title":["Journal of Food Quality"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/downloads.hindawi.com\/journals\/jfq\/2019\/7917419.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/downloads.hindawi.com\/journals\/jfq\/2019\/7917419.xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/downloads.hindawi.com\/journals\/jfq\/2019\/7917419.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,9,20]],"date-time":"2019-09-20T18:38:35Z","timestamp":1569004715000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.hindawi.com\/journals\/jfq\/2019\/7917419\/"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,9,2]]},"references-count":64,"alternative-id":["7917419","7917419"],"URL":"https:\/\/doi.org\/10.1155\/2019\/7917419","relation":{},"ISSN":["0146-9428","1745-4557"],"issn-type":[{"value":"0146-9428","type":"print"},{"value":"1745-4557","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,9,2]]}}}