High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink
Author:
Affiliation:
1. Universidade Estadual de Maringá (UEM) Maringá Paraná Brazil
2. Instituto Federal do Paraná (IFPR) Paranavaí Paraná Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16187
Reference36 articles.
1. New approach for yoghurt and ice cream production: High-intensity ultrasound
2. ANTIOXIDANT ACTIVITY MEASUREMENT IN TROPICAL FRUITS: A CASE STUDY WITH ACEROLA
3. Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey
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1. Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage quality;Food Chemistry Advances;2024-06
2. Optimization of sensory properties of ultrasound-treated strawberry vinegar;Ultrasonics Sonochemistry;2024-05
3. Recent advances in probiotication of fruit and vegetable juices;Journal of Advanced Veterinary and Animal Research;2023
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