Sonication and thermal treatment of pineapple juice : Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation

Sonication is a novel processing method that is perceived as a substitute for heat treatment to ensure the safety of juice while reducing the loss of nutrients during processing. The impacts of sonication and thermal processing on pineapple juice, including physicochemical properties, antioxidant ac...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 1 vom: 20. Jan., Seite 37-48
Auteur principal:	Hoque, Mominul (Auteur)
Autres auteurs:	Talukdar, Suvro, Roy, Keya Rani, Hossain, Mohammad Afzal, Zzaman, Wahidu
Format:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Sonication antioxidant activity microbial inactivation pineapple juice thermal treatment Antioxidants