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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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 1 vom: 20. Jan., Seite 37-48
1. Verfasser:	Hoque, Mominul (VerfasserIn)
Weitere Verfasser:	Talukdar, Suvro, Roy, Keya Rani, Hossain, Mohammad Afzal, Zzaman, Wahidu
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Sonication antioxidant activity microbial inactivation pineapple juice thermal treatment Antioxidants