Enhancing the Quality and Shelf-Life of a Fruit and Vegetable Smoothie Through an Optimized Combination of Ultrasound and Nisin Treatments
Author:
Funder
Universidad de Buenos Aires
Agencia Nacional de Promoción Científica y Tecnológica
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03322-2.pdf
Reference42 articles.
1. Bermudez-Aguirre, D., & Niemira, B. A. (2022, October 1). Pasteurization of foods with ultrasound: The present and the future. Applied Sciences (Switzerland). MDPI. https://doi.org/10.3390/app122010416
2. Bevilacqua, A., Petruzzi, L., Perricone, M., Speranza, B., Campaniello, D., Sinigaglia, M., & Corbo, M. R. (2018). Nonthermal technologies for fruit and vegetable juices and beverages : Overview and advances. Comprehensive Reviews in Food Science and Food Safety, 17, 2–62.
3. Bi, X., Zhou, Z., Wang, X., Jiang, X., Chen, L., Xing, Y., & Che, Z. (2020). Changes in the microbial content and quality attributes of carrot juice treated by a combination of ultrasound and nisin during storage. Food and Bioprocess Technology, 13(9), 1556–1565.
4. Butu, M., & Rodino, S. (2019). Fruit and vegetable-based beverages—Nutritional properties and health benefits. In Natural Beverages: Volume 13: The Science of Beverages (pp. 303–338). Elsevier.
5. Cao, X., Cai, C., Wang, Y., & Zheng, X. (2018). The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments. Innovative Food Science and Emerging Technologies, 45, 169–178.
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