Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study
Kinza Mukhtar,
Brera Ghulam Nabi,
Muhammad Faisal Manzoor
et al.
Abstract:Fruit juices are popular beverages that provide various health benefits due to their rich nutritional profile, but they are prone to microbial spoilage and quality deterioration. Thermal pasteurization is the conventional method to preserve fruit juices, but it causes undesirable changes in the physicochemical and nutritional value of the juices. Therefore, there is a need to develop alternative methods to ensure the microbial safety and quality of fruit juices. The aim of this study was to investigate the imp… Show more
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