Thermosonication: An alternative processing for fruit and vegetable juices

Trends in Food Science and Technology

Volumn 61, Issue , 2017, Pages 26-37

  Anaya Esparza, Luis M ^a   Velázquez Estrada, Rita M ^a   Roig, Artur X ^b   García Galindo, Hugo S ^c   Sayago Ayerdi, Sonia G ^a   Montalvo González, Efigenia ^a  

^a LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^c INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Juice; Quality; Stability; Thermosonication

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; FOOD PROCESSING; FRUITS; HEAT TREATMENT; IMAGE QUALITY; ULTRASONIC APPLICATIONS; VEGETABLES;

BIOACTIVE COMPOUNDS; FRUIT AND VEGETABLES; JUICE; MINIMALLY PROCESSED; PRODUCT SHELF LIFE; QUALITY OF PRODUCT; SCIENTIFIC EVIDENCE; THERMO SONICATIONS;

THERMAL PROCESSING (FOODS);

EID: 85009814129     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.11.020     Document Type: Review

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