Effect of Ultrasound on Bioactive Components of Fruit Juices
The demand of consumers to minimally processed, fresh-like foods can be meet with the non-thermal technologies, because of the undesirable effects of conventional thermal process on the quality parameters of fruit juices. Decrease in nutritional value, loss of colour pigments and vitamins, formation...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2020-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2941 |