Processing of ketchup by a pilot-scale ultrasonication system : Effects on quality properties and microbial inactivation

Ultrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22-57.5 °C treatment temperature, 90 and 100% amplitude, and 3 and 5 min treatment times) were investigated. Increased temperature and amplitude c...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 5 vom: 28. Juli, Seite 501-509
Auteur principal:	Akdemir Evrendilek, Gulsun (Auteur)
Autres auteurs:	Bodruk, Anıl, Eker, Merve Eda, Acar, Furkan
Format:	Article en ligne
Langue:	English
Publié:	2023
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article ketchup microbial inactivation optimization ultrasonication