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...

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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

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