Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min,...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Xiaokun Qiu, Jiajia Su, Jiangli Nie, Zhuo Zhang, Junhan Ren, Shiyi Wang, Yi Pei, Xihong Li
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-03-01
Edice:	Foods
Témata:	blackcurrant juice thermosonication physicochemical properties bioactive compounds antioxidant activity microbiological safety
On-line přístup:	https://www.mdpi.com/2304-8158/13/5/809
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!