Effect of ultrasound treatment on quality and microbial load of carrot juice
Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load. No significant effect ( p >0.05) of ultrasound treatment on pH o...
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| Gepubliceerd in: | Ciência e Tecnologia de Alimentos |
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| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=395945199016 |
| Tags: |
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