Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

• Published in: Food research international Vol. 77; no. P4; pp. 743 - 752
• Main Authors: Zinoviadou, Kyriaki G., Galanakis, Charis M., Brnčić, Mladen, Grimi, Nabil, Boussetta, Nadia, Mota, Maria J., Saraiva, Jorge A., Patras, Ankit, Tiwari, Brijesh, Barba, Francisco J.
• Format: Journal Article
• Language: English
• Published: United Kingdom Elsevier Ltd 01.11.2015; Elsevier
• Subjects: anti-infective agents; Bioactive compounds; Fluid foods; food matrix; Food safety; fruit juices; heat; microorganisms; nutritive value; Physicochemical properties; processing technology; raw foods; sensory properties; temperature; Total antioxidant capacity; ultrasonics; Ultrasound treatment; Ultrasound treatment; Food safety; Total antioxidant capacity; Bioactive compounds; Fluid foods; Physicochemical properties

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-like food products, with high organoleptic quality. Nowadays, emerging non-thermal technologies have raised great interest as a viable alternative to the conventional thermal methods, since they have minimal...