Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review
In recent years, the consumers’ demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. Sonication is considered as non-thermal food processing technology and it has gained considerable attention because of its cap...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1825486 |