Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions

Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, the effe...

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Detalles Bibliográficos
Autores principales: Khalil, Anees Ahmed, Khan, Ammar Ahmad, Khalid, Ahood, Abid, Zoya, Proestos, Charalampos, Bhat, Zuhaib F., Shahbaz, Muhammad Umar, Aadil, Rana Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Sustainable US Technology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10407546/
https://www.ncbi.nlm.nih.gov/pubmed/37515910
http://dx.doi.org/10.1016/j.ultsonch.2023.106534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10407546/
https://www.ncbi.nlm.nih.gov/pubmed/37515910
http://dx.doi.org/10.1016/j.ultsonch.2023.106534

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