Positive effects of thermosonication in Jamun fruit dairy dessert processing

The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stabi...

Descripción completa

Detalles Bibliográficos
Autores principales: Lino, Débora L., Guimarães, Jonas T., Ramos, Gustavo Luis P.A., Sobral, Louise A., Souto, Felipe, Neto, Roberto P.C., Tavares, Maria Inês B., Celso Sant'Anna, Esmerino, Erick A., Mársico, Eliane T., Freitas, Mônica Q., Flores, Erico M.M., Raices, Renata S.L., Campelo, Pedro H., Pimentel, Tatiana C., Cristina Silva, Marcia, Cruz, Adriano G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9127685/
https://www.ncbi.nlm.nih.gov/pubmed/35598515
http://dx.doi.org/10.1016/j.ultsonch.2022.106040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9127685/
https://www.ncbi.nlm.nih.gov/pubmed/35598515
http://dx.doi.org/10.1016/j.ultsonch.2022.106040

Ejemplares similares