Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review

Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review

By inducing thermal and chemical changes, ultrasonic technology can be used to refine fruit and vegetable juices. This review focuses on the most recent successes in the use of ultrasound in the processing of fruit and vegetable juices due to the fact that ultrasonic operation and its effect on juic...

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Bibliographic Details
Main Authors: Mustafa Mahmoud, Magbool Alelyani, Amna Mohamed Ahmed, Moram A. Fagiry, Batil Alonazi, Walid Kamal Abdelbasset, Rob Davidson, Hamid Osman, Mayeen Uddin Khandaker, Mohammed A. Musa, Ali Bahny Alhailiy
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Fruit
vegetable
juices
processing
ultrasound
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2202356

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