Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice

Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). Th...

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Detalles Bibliográficos
Autores principales: Çöl, Başak Gökçe, Akhan, Meryem, Sancar, Burcu Çakmak, Türkol, Melikenur, Yıkmış, Seydi, Hecer, Canan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252390/
https://www.ncbi.nlm.nih.gov/pubmed/37297411
http://dx.doi.org/10.3390/foods12112167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252390/
https://www.ncbi.nlm.nih.gov/pubmed/37297411
http://dx.doi.org/10.3390/foods12112167

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