Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk

The object of this research was to appraise the physicochemical characteristics of almond milk and consumer acceptability after the thermosonication (TS) processing. The almond milk was subjected to TS processing (frequency: 40 kHz; power: 600 W; Temperature: 30, 45, and 60 °C; Time: 10, 20, 30, and...

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Detalles Bibliográficos
Autores principales: Manzoor, Muhammad Faisal, Siddique, Rabia, Hussain, Abid, Ahmad, Nazir, Rehman, Abdur, Siddeeg, Azhari, Alfarga, Ammar, Alshammari, Ghedeir M., Yahya, Mohammed A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8379500/
https://www.ncbi.nlm.nih.gov/pubmed/34411846
http://dx.doi.org/10.1016/j.ultsonch.2021.105705

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8379500/
https://www.ncbi.nlm.nih.gov/pubmed/34411846
http://dx.doi.org/10.1016/j.ultsonch.2021.105705

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