Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice

To meet the challenges of sustainability and nutritional quality, innovative food processing technologies are essential. This study investigates the application of ultrasound and thermosonication- emerging non-thermal preservation techniques- to improve the functional properties of broccoli juice. U...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Seydi Yıkmış, Melikenur Türkol, Dilek Dülger Altıner, Aylin Duman Altan, Kübra Sağlam, Gholamreza Abdi, Nazlı Tokatlı, Güler Çelik, Rana Muhammad Aadil
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-04-01
coleção:	Food Chemistry: X
Assuntos:	Non-thermal technologies Sustainable food processing Ultrasound Thermosonication Broccoli juice Bioactive compounds
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157525002597
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!