Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and m...

Full description

Bibliographic Details
Main Authors: Muhammad Faisal Manzoor, Bin Xu, Sipper Khan, Rizwan Shukat, Nazir Ahmad, Muhammad Imran, Abdur Rehman, Emad Karrar, Rana Muhammad Aadil, Sameh A. Korma
Format: Article
Language:English
Published: Elsevier 2021-10-01
Series:Ultrasonics Sonochemistry
Subjects:
Spinach juice
Thermosonication
Bioactive compounds
Enzymes
Microbial load
Rheology
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417721002820

Internet

http://www.sciencedirect.com/science/article/pii/S1350417721002820

Similar Items