Optimizing Quality and Shelf-Life Extension of Bor-Thekera (<i>Garcinia pedunculata</i>) Juice: A Thermosonication Approach with Artificial Neural Network Modeling

Optimizing Quality and Shelf-Life Extension of Bor-Thekera (<i>Garcinia pedunculata</i>) Juice: A Thermosonication Approach with Artificial Neural Network Modeling

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phen...

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書目詳細資料
Main Authors: Shikhapriyom Gogoi, Puja Das, Prakash Kumar Nayak, Kandi Sridhar, Minaxi Sharma, Thachappully Prabhat Sari, Radha krishnan Kesavan, Maharshi Bhaswant
格式: Article
語言:English
出版: MDPI AG 2024-02-01
叢編:Foods
主題:
bor-thekera
juice
thermosonication
microbial activity
preservation
ANN
在線閱讀:https://www.mdpi.com/2304-8158/13/3/497

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https://www.mdpi.com/2304-8158/13/3/497

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