Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice

Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice

This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regardi...

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Bibliographic Details
Main Authors: Sharayu Bhutkar, Teresa R. S. Brandão, Cristina L. M. Silva, Fátima A. Miller
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
chlorophylls
inactivation kinetics
<i>L. innocua</i>
minerals
phenolics
thermal treatment
Online Access:https://www.mdpi.com/2304-8158/13/2/328

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