Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice

Sugarcane juice (SCJ) is highly perishable, requiring effective preservation to maintain quality. Traditional methods ensure microbial safety but compromise juice quality, prompting exploration of alternatives. This study evaluated the synergistic effects of thermosonication (TS) and natural preserv...

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Detalhes bibliográficos

Principais autores:	Tehmina Bibi, Atif Liaqat, Tariq Mehmood, Rabia Iqbal, Muhammad Nadeem, Ashiq Hussain, Farhan Saeed, Muhammad Afzaal, Suleiman A. Athawab, Robert Mugabi, Yash D. Jagdale, Gulzar Ahmad Nayik, Tawfiq Alsulami
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-07-01
Colecção:	Food Chemistry: X
Assuntos:	Sugarcane juice Thermosonication Shelflife Natural preservatives Sensory evaluation
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157525007084
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