Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures.

Feng, Min; Chitrakar, Bimal; Chen, Jianan; Islam, Md Nahidul; Wei, Benxi; Wang, Bo; Zhou, Cunshan; Ma, Haile; Xu, Baoguo

Feng, Min; Chitrakar, Bimal; Chen, Jianan; Islam, Md Nahidul; Wei, Benxi; Wang, Bo; Zhou, Cunshan; Ma, Haile; Xu, Baoguo.

Afiliación

Feng M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Chitrakar B; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
Chen J; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
Islam MN; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Wei B; Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh.
Wang B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Xu B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

Foods ; 11(17)2022 Aug 26.

Article en En | MEDLINE | ID: mdl-36076780

Palabras clave

active ingredients; enzymatic browning; polyphenol oxidase; shelf life; strawberry juice

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China