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Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage

The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including aerobic bacteria, yeasts, and mo...

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Detalles Bibliográficos
Autores principales:	Zhu, Wenxian, Ai, Yana, Fang, Fang, Liao, Hongmei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151109/ https://www.ncbi.nlm.nih.gov/pubmed/34068803 http://dx.doi.org/10.3390/foods10051041

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