Positive effects of thermosonication in Jamun fruit dairy dessert processing

Author:

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.

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference63 articles.

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2. Brasil, Instrução Normativa N° 72, de 24 de Julho de 2020. Dispõe sobre a identidade e os requisitos de qualidade, que deve apresentar o produto denominado sobremesa láctea, 2020.

3. Jambolan (Syzygium cumini (L.) Skeels): A review on its nutrients, bioactive compounds and health benefits;Nascimento-Silva;J. Food Compost. Anal.,2022

4. Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds;Cappato;Food Chem.,2018

5. Ohmic heating for processing of whey-raspberry flavored beverage;Ferreira;Food Chem.,2019

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