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...

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Główni autorzy:	Seydi Yıkmış, Melikenur Türkol, Dilek Dülger Altıner, Aylin Duman Altan, Kübra Sağlam, Gholamreza Abdi, Nazlı Tokatlı, Güler Çelik, Rana Muhammad Aadil
Format:	Artigo
Język:	Inglês
Wydane:	Elsevier 2025-04-01
Seria:	Food Chemistry: X
Hasła przedmiotowe:	Non-thermal technologies Sustainable food processing Ultrasound Thermosonication Broccoli juice Bioactive compounds
Dostęp online:	http://www.sciencedirect.com/science/article/pii/S2590157525002597
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