Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk

Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk

The object of this research was to appraise the physicochemical characteristics of almond milk and consumer acceptability after the thermosonication (TS) processing. The almond milk was subjected to TS processing (frequency: 40 kHz; power: 600 W; Temperature: 30, 45, and 60 °C; Time: 10, 20, 30, and...

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Bibliographic Details
Main Authors: Muhammad Faisal Manzoor, Rabia Siddique, Abid Hussain, Nazir Ahmad, Abdur Rehman, Azhari Siddeeg, Ammar Alfarga, Ghedeir M. Alshammari, Mohammed A. Yahya
Format: Article
Language:English
Published: Elsevier 2021-10-01
Series:Ultrasonics Sonochemistry
Subjects:
Prunus dulcis
Thermosonication
Bioactive compounds
Enzymes and microorganisms
Particle size
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417721002479

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http://www.sciencedirect.com/science/article/pii/S1350417721002479

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