An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grap...

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Bibliographic Details
Main Authors: Alina Margean, Mirabela Ioana Lupu, Ersilia Alexa, Vasile Padureanu, Cristina Maria Canja, Ileana Cocan, Monica Negrea, Gavrila Calefariu, Mariana-Atena Poiana
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Molecules
Subjects:
red grape juice
pasteurization
high-power ultrasound treatment
phenolic compounds
microorganisms
Online Access:https://www.mdpi.com/1420-3049/25/7/1669

Internet

https://www.mdpi.com/1420-3049/25/7/1669

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