Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions

Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions

Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, the effe...

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Bibliographic Details
Main Authors: Anees Ahmed Khalil, Ammar Ahmad Khan, Ahood Khalid, Zoya Abid, Charalampos Proestos, Zuhaib F. Bhat, Muhammad Umar Shahbaz, Rana Muhammad Aadil
Format: Article
Language:English
Published: Elsevier 2023-08-01
Series:Ultrasonics Sonochemistry
Subjects:
Carrot-orange juice blend
Ultrasonication
Pasteurization
Chemical preservation
Anti-oxidative properties
Aromatic compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723002468

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http://www.sciencedirect.com/science/article/pii/S1350417723002468

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