Chestnut Lily Beverage (CLB) Processing Using Ultrasound-Assisted Nisin: Microbiota Inactivation and Product Quality

We evaluated the effects of ultrasound (US) and ultrasound combined with nisin (NUS) treatments on the properties of chestnut lily beverages (CLB) using conventional thermal pasteurisation (TP) as a control. After CLB samples were treated with US and NUS for 20, 40, or 60 min, the polyphenol oxidase...

Descripción completa

Detalles Bibliográficos
Autores principales: Cui, Yao, Liu, Jianxue, Han, Sihai, Li, Peiyan, Luo, Denglin, Guo, Jinying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654365/
https://www.ncbi.nlm.nih.gov/pubmed/36359957
http://dx.doi.org/10.3390/foods11213344

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654365/
https://www.ncbi.nlm.nih.gov/pubmed/36359957
http://dx.doi.org/10.3390/foods11213344

Ejemplares similares