Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
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- 作者：Kyriaki G. Zinoviadoua ; Charis M. Galanakisb ; Mladen Brnčićc ; Nabil Grimid ; Nadia Boussettad ; Maria J. Motae ; Jorge A. Saraivae ; Ankit Patrasf ; Brijesh Tiwarig ; Francisco J. Barbah ; Francisco.Barba@uv.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ultrasound treatment ; Food safety ; Physicochemical properties ; Bioactive compounds ; Total antioxidant capacity ; Fluid foods
- 刊名：Food Research International
- 出版年：2015
- 出版时间：November 2015
- 年：2015
- 卷：77
- 期：part_P4
- 页码：743-752
- 全文大小：823 K
文摘
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The impact of US on physicochemical and nutritional properties is minimal.
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Longer treatment times and higher amplitudes induce partial loss.
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US effects depend on the specific resistance of the microbial strain and the food matrix.
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US combined with other technologies may be a useful tool to preserve liquid foods.
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Conditions of US treatment must be optimized for each product separately.