Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing

The influence of thermal treatment (at 90°C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investigated. The...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Sattar, Saira, Imran, Muhammad, Mushtaq, Zarina, Ahmad, Muhammad Haseeb, Holmes, Melvin, Maycock, Joanne, Khan, Muhammad Imran, Yasmin, Adeela, Khan, Muhammad Kamran, Muhammad, Niaz
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6848818/
https://ncbi.nlm.nih.gov/pubmed/31763018
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1227
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