Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends
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چکیده
منابع مشابه
Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends
Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4 ̊C. TAC were similar in ultrasound-treate...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2012
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2012.32031