Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its P...
Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample
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Croatia: Sveuciliste U Zagrebu
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Language
English
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Croatia: Sveuciliste U Zagrebu
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Research background. Soursop nectar contains antioxidants and is preserved by pasteurization. However, this technology impairs its physicochemical properties and bioactive compounds. An alternative is therefore thermoultrasound, which could counteract these effects. The thermosonicated nectar was compared with a pasteurized one and the in vitro bio...
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Full title
Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample
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TN_cdi_doaj_primary_oai_doaj_org_article_1d1608afa1e940ad806f89799a4708df
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1d1608afa1e940ad806f89799a4708df
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ISSN
1330-9862
E-ISSN
1334-2606
DOI
10.17113/ftb.61.04.23.8180
