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Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension
Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures for 5–30 min. A full factorial design was applied to optimize the HC treatment of tomato juice quality. Optimal conditions were recorded at 10 psi for 10 min, which showed no significant (p < 0.05) change in...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8844773/ https://www.ncbi.nlm.nih.gov/pubmed/35198990 http://dx.doi.org/10.1016/j.crfs.2022.01.025 |