Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce

Ultrasonication is one of the non-thermal physical methods that can be used on foods and when used in synergy with temperature (thermosonication), this technique proves to be more effective, thus reducing the duration and intensity of heat treatment and the consequent damage to the foods. This work...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 3 vom: 25. Apr., Seite 197-207
1. Verfasser:	Artilha-Mesquita, Carla A F (VerfasserIn)
Weitere Verfasser:	Stafussa, Ana P, Rodrigues, Letícia M, Silva, Evandro, Pilau, Eduardo J, Madrona, Grasiele S
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2025
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Bioactive compounds UHPLC-MS/MS non-thermal process nutritional value pasteurization thermal process Carotenoids 36-88-4 Phenols mehr... Flavonoids Antioxidants