Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and m...

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Detalles Bibliográficos
Autores principales: Manzoor, Muhammad Faisal, Xu, Bin, Khan, Sipper, Shukat, Rizwan, Ahmad, Nazir, Imran, Muhammad, Rehman, Abdur, Karrar, Emad, Aadil, Rana Muhammad, Korma, Sameh A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Special Section: Ultrasound Food Processing
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8427224/
https://www.ncbi.nlm.nih.gov/pubmed/34492523
http://dx.doi.org/10.1016/j.ultsonch.2021.105740

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8427224/
https://www.ncbi.nlm.nih.gov/pubmed/34492523
http://dx.doi.org/10.1016/j.ultsonch.2021.105740

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