Ultrasonic treatment utilization during strawberry juice processing

Ultrasonic treatment utilization during strawberry juice processing

Berry fruits are a rich source of various nutrients, while their products also represent a nutritionally valuable source. Technological processes are developing in the direction of minimal processing techniques, avoiding intensive heat treatments and use of chemical additives. Use of non-invasive tr...

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Bibliographic Details
Main Authors: Šic-Žlabur Jana, Jasenko Luka, Voća Sandra, Dobričević Nadica, Pliestić Stjepan, Galić Ante
Format: Article
Language:English
Published: National Society of Processing and Energy in Agriculture, Novi Sad 2019-01-01
Series:Journal on Processing and Energy in Agriculture
Subjects:
ultrasonic treatment
thermal treatment
specialized metabolites
antioxidant capacity
strawberry juice
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871902073S.pdf

Internet

https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871902073S.pdf

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