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Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice

This study has investigated the effect of ultrasound (US) as an emerging non-thermal sterilization technique on microbial growth and quality changes in three freshly squeezed pumpkin juices (Cucurbita maxima Duchesne, Cucurbita moschata Duchesne, and Cucurbita pepo L.).The three pumpkin juices were...

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Uloženo v:
Hlavní autoři: Manjun Zhang, Chunli Zhou, Long Ma, Wei Su, Jian Jiang, Xueyan Hu
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2024-03-01
Edice:Heliyon
Témata:
Ultrasound
Pumpkin juice
Sterilization effect
Physicochemical properties
Microstructure
Sensory evaluation
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2405844024039586
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