Thermal and Thermosonication Blanching of Sugarcane Billets: Enzyme Kinetics and Quality Assessment
ABSTRACT Sugarcane juice is an ultimate health‐promoting elixir however its high susceptibility to deterioration due to enzymatic, microbial and chemical reactions paves a barrier in its commercialization. The objective of this study was to compare the effectiveness of thermal (TB) and thermosonicat...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Wiley
2025-09-01
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| Serier: | Food Bioengineering |
| Fag: | |
| Online adgang: | https://doi.org/10.1002/fbe2.70019 |
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