Positive effects of thermosonication in Jamun fruit dairy dessert processing

The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stabi...

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Main Authors: Débora L. Lino, Jonas T. Guimarães, Gustavo Luis P.A. Ramos, Louise A. Sobral, Felipe Souto, Roberto P.C. Neto, Maria Inês B. Tavares, Celso Sant'Anna, Erick A. Esmerino, Eliane T. Mársico, Mônica Q. Freitas, Erico M.M. Flores, Renata S.L. Raices, Pedro H. Campelo, Tatiana C. Pimentel, Marcia Cristina Silva, Adriano G. Cruz
Formato: Artigo
Idioma:Inglês
Publicado: Elsevier 2022-05-01
Series:Ultrasonics Sonochemistry
Assuntos:
Ultrasound
Emerging technologies
Bioactive compounds
Microbial inactivation
Dairy foods
Acceso en liña:http://www.sciencedirect.com/science/article/pii/S135041772200133X
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