Cargando…

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical p...

Descripción completa

Detalles Bibliográficos
Autores principales:	Feng, Min, Chitrakar, Bimal, Chen, Jianan, Islam, Md. Nahidul, Wei, Benxi, Wang, Bo, Zhou, Cunshan, Ma, Haile, Xu, Baoguo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455229/ https://www.ncbi.nlm.nih.gov/pubmed/36076780 http://dx.doi.org/10.3390/foods11172593

Ejemplares similares

Effects of flat sweep frequency and pulsed ultrasound on the activity, conformation and microstructure of mushroom polyphenol oxidase
por: Xu, Baoguo, et al.
Publicado: (2022)

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices
por: Xu, Baoguo, et al.
Publicado: (2021)

Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance
por: Lepaus, Bárbara Morandi, et al.
Publicado: (2023)

Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage
por: Zhu, Wenxian, et al.
Publicado: (2021)

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage
por: Cao, Xiaohuang, et al.
Publicado: (2020)

Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice
por: Oladunjoye, Adebola O., et al.
Publicado: (2020)

Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes
por: Kalsi, Baldev Singh, et al.
Publicado: (2023)

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities
por: Manzoor, Muhammad Faisal, et al.
Publicado: (2021)

Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior
por: Xu, Baoguo, et al.
Publicado: (2023)

Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks
por: Das, Puja, et al.
Publicado: (2023)

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices
por: Xu, Baoguo, et al.
Publicado: (2022)

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients
por: Shokri, Sajad, et al.
Publicado: (2021)

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice
por: Zhao, Qinyu, et al.
Publicado: (2021)

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating
por: Cao, Xiaohuang, et al.
Publicado: (2020)

Preservation of duck eggs through glycerol monolaurate nanoemulsion coating
por: Wang, Bo, et al.
Publicado: (2021)

Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
por: Abdullah, Norazlin, et al.
Publicado: (2017)

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
por: Yıkmış, Seydi, et al.
Publicado: (2023)

Positive effects of thermosonication in Jamun fruit dairy dessert processing
por: Lino, Débora L., et al.
Publicado: (2022)

Thermosonication Applied to Kiwi Peel: Impact on Nutritional and Microbiological Indicators
por: Boghossian, Magali, et al.
Publicado: (2023)

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
por: Scudino, Hugo, et al.
Publicado: (2022)

Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation †
por: Pinheiro, Joaquina, et al.
Publicado: (2019)

Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein
por: Wang, Jin, et al.
Publicado: (2022)

The Hypoglycemic and Hypolipidemic Effects of Polyphenol-Rich Strawberry Juice on Diabetic Rats
por: Gazwi, Hanaa S.S., et al.
Publicado: (2023)

Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers
por: Wang, Fucheng, et al.
Publicado: (2022)

Growth Prediction of the Total Bacterial Count in Freshly Squeezed Strawberry Juice during Cold Storage Using Electronic Nose and Electronic Tongue
por: Zhang, Jing-Wen, et al.
Publicado: (2022)

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese
por: Amador-Espejo, Genaro G., et al.
Publicado: (2021)

Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk
por: Zhou, Jianwei, et al.
Publicado: (2021)

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
por: Abdulstar, Alaa R., et al.
Publicado: (2023)

Effect of Antioxidant-Rich Moringa Leaves on Quality and Functional Properties of Strawberry Juice
por: Arif, Muhammad Adnan, et al.
Publicado: (2022)

Extraction of Acetogenins Using Thermosonication-Assisted Extraction from Annona muricata Seeds and Their Antifungal Activity
por: López-Romero, Brandon Alexis, et al.
Publicado: (2022)

Impact of Starch Coating Embedded with Silver Nanoparticles on Strawberry Storage Time
por: Taha, Ibrahim M., et al.
Publicado: (2022)

Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage
por: Nascimento, Amanda Priscila Silva, et al.
Publicado: (2023)

Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
por: Çöl, Başak Gökçe, et al.
Publicado: (2023)

Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties
por: Leyva-Porras, César, et al.
Publicado: (2021)

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness
por: Bebek Markovinović, Anica, et al.
Publicado: (2022)

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage
por: Li, Hongbo, et al.
Publicado: (2022)

Ozone Treatment Improves the Texture of Strawberry Fruit during Storage
por: Piechowiak, Tomasz, et al.
Publicado: (2022)

Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend
por: Feng, Xiaoping, et al.
Publicado: (2020)

Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review
por: Xu, Baoguo, et al.
Publicado: (2021)

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic
por: Chitrakar, Bimal, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_0g5f3md4rcg35he1vpr8luih7d