Comparison of high- and low- frequency thermosonication and carvacrol treatments of carrot juice: Microbial inactivation and quality retention

Comparison of high- and low- frequency thermosonication and carvacrol treatments of carrot juice: Microbial inactivation and quality retention

The current study evaluated the comparative effects of carvacrol (CRV) with low- (24 kHz, TS) or high- (861 kHz, HTS) frequency thermosonication on microbial inactivation and quality parameters of carrot juice. The combinations of mild heat, ultrasound and carvacrol proved to be synergistic against...

Full description

Bibliographic Details
Main Authors: Lihua Fan, Balarabe Bilyaminu Ismail, Lingxiao Gao, Donghong Liu
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Food preservation
Thermosonication
Carvacrol
β-carotene
Carrot juice
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001226

Internet

http://www.sciencedirect.com/science/article/pii/S2772502222001226

Similar Items