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...

Fuld beskrivelse

Bibliografiske detaljer

Principais autores:	Asmita Joshi, Pavankumar R. More, Preeti Adhikari, Sumanth Gunduboyina, Shalini S. Arya, Harsh B. Jadhav, Federico Casanova
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2026-06-01
Serier:	Applied Sciences
Fag:	peroxidase inactivation shelf life bioactive retention non-thermal processing
Online adgang:	https://www.mdpi.com/2076-3417/16/12/6111
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!