Código QR (código de barras bidimensional)

Innovative preservation of beetroot juice via nisin assisted thermo-sonication: Impact on antioxidants, physicochemical properties, enzymes, and microbial reduction

Beetroot juice is rich in bioactive compounds with significant health benefits but is highly perishable due to enzymatic activity and microbial growth. This study evaluates the impact of nisin-assisted thermo-sonication on antioxidant activity, enzyme inactivation, and microbial reduction in beetroo...

ver descrição completa

Na minha lista:
Principais autores: Animesh Sarkar, Md. Sumon Miah, Mahabub Alam, Fiaz Bin Osman, Mukta Roy
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2025-06-01
coleção:Food Chemistry Advances
Assuntos:
Thermo-sonication
Beetroot juice
Nisin, bioactive compounds
Enzyme inactivation
Antioxidant activity
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2772753X25000954
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados