Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice

Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice

This study has investigated the effect of ultrasound (US) as an emerging non-thermal sterilization technique on microbial growth and quality changes in three freshly squeezed pumpkin juices (Cucurbita maxima Duchesne, Cucurbita moschata Duchesne, and Cucurbita pepo L.).The three pumpkin juices were...

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Bibliographic Details
Main Authors:	Manjun Zhang, Chunli Zhou, Long Ma, Wei Su, Jian Jiang, Xueyan Hu
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Series:	Heliyon
Subjects:	Ultrasound Pumpkin juice Sterilization effect Physicochemical properties Microstructure Sensory evaluation
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844024039586

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