Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul (Syzygium cumini L.) squash

Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul (Syzygium cumini L.) squash

The present study focused on evaluating the influence of ultrasonic-assisted pasteurization (UAP) on the quality and shelf stability of jambul squash. Squash was analyzed for physicochemical characteristics during a storage period of 4 months. There was a significant effect (p < .05) of storage p...

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Bibliographic Details
Main Authors: Muhammad Nadeem, Shahwana Tehreem, Muhammad Mudassar Ali Nawaz Ranjha, Aftab Ahmad, Ahmad Din, Ghulam Mueen Ud Din, Sadaf Javeria, Mian Nadeem Riaz, Azhari Siddeeg
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Food Properties
Subjects:
Ultrasonic assisted pasteurization (UAP)
Antioxidant activity
Jambul
Syzygium cumini L
Storage stability
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2058532

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2022.2058532

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