Enhancement of physicochemical stability and reduction in enzyme and microbial activity of apple juice by hydrodynamic cavitation processing

Conventional thermally processed apple juices are nutritionally depleted because the heat sensitivity degrades the bioactive compounds that comprise them. This study proposed a non-thermal technique, hydrodynamic cavitation (HC), to preserve the nutritional content and prevent the loss of bioactive...

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Principais autores:	Nachal N, Kakoli Pegu, Shalini S. Arya
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2023-12-01
Serija:	Journal of Agriculture and Food Research
Teme:	Apple juice Hydrodynamic cavitation Bioactive compounds Enzyme inactivation Cloud stability
Online dostop:	http://www.sciencedirect.com/science/article/pii/S2666154323003046
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