Comparison of the effect of ultrasonic and thermal pasteurization on total phenol content and microbial load of sour cherry juice
Non-thermal methods can be used to reduce the adverse effects of conventional thermal pasteurization on food. The purpose of this study was to investigate the ultrasound method regarding the effect of the three variables of ultrasound power (10, 105, and 200 watts), ultrasound temperature (0, 30, an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2022-02-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://jfh.tabriz.iau.ir/article_690879_2298bc5d037ee3245bf9b0eebdbb2837.pdf |