Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes

The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was subjected to TS treatment (frequency: 40 kHz; powe...

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Autori principali:	Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam, Surekha Bhatia
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2023-10-01
Serie:	Ultrasonics Sonochemistry
Soggetti:	Guava juice Thermosonication Pasteurization Microbial inactivation Enzymes Bioactive compounds
Accesso online:	http://www.sciencedirect.com/science/article/pii/S1350417723003073
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