Effects of Sonication and Thermal Pasteurization on the Nutritional, Antioxidant, and Microbial Properties of Noni Juice

Sonication is recognized as a potential food processing method to improve the functional properties of fruit juice. This study evaluated the effects of different sonication durations (20, 40, and 60 min) and thermal pasteurization on the nutritional, antioxidant, and microbial properties of noni jui...

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Detalles Bibliográficos
Autores principales: Choo, Yi Xuan, Teh, Lai Kuan, Tan, Chin Xuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822281/
https://www.ncbi.nlm.nih.gov/pubmed/36615507
http://dx.doi.org/10.3390/molecules28010313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822281/
https://www.ncbi.nlm.nih.gov/pubmed/36615507
http://dx.doi.org/10.3390/molecules28010313

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