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Comparison of high- and low- frequency thermosonication and carvacrol treatments of carrot juice: Microbial inactivation and quality retention

The current study evaluated the comparative effects of carvacrol (CRV) with low- (24 kHz, TS) or high- (861 kHz, HTS) frequency thermosonication on microbial inactivation and quality parameters of carrot juice. The combinations of mild heat, ultrasound and carvacrol proved to be synergistic against...

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Principais autores: Lihua Fan, Balarabe Bilyaminu Ismail, Lingxiao Gao, Donghong Liu
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2022-12-01
coleção:Applied Food Research
Assuntos:
Food preservation
Thermosonication
Carvacrol
β-carotene
Carrot juice
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2772502222001226
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