Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pump...
Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice
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Publisher
New Delhi: Springer India
Journal title
Language
English
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Publisher
New Delhi: Springer India
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Scope and Contents
Contents
The study investigated the use of batch and continuous thermosonication for pasteurization of pumpkin (
Cucurbita moschata
) juice emphasizing on its microbial, physicochemical and sensorial quality parameters. Batch thermosonication (40, 50, 60 °C, 37 kHz, 150 W) of pumpkin juice was compared with the ultrasonication (23 °C) and conventional...
Alternative Titles
Full title
Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6828861
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6828861
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-019-03976-3
