Application of Hydrodynamic Cavitation for Quality Enhancement and Shelf-Life Improvement of Mixed Fruit Juice Blend
Hydrodynamic cavitation (HC) is an emerging non-thermal technology that is capable of improving the quality and shelf life of fruit juices while retaining heat-sensitive bioactive compounds. This study optimized a mixed-fruit juice (MFJ) blend—60% mandarin, 25% pineapple, and 15% watermelon using a...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-06-01
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| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/16/12/6111 |
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