Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing

Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing

Abstract The influence of thermal treatment (at 90°C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investiga...

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Bibliographic Details
Main Authors: Saira Sattar, Muhammad Imran, Zarina Mushtaq, Muhammad Haseeb Ahmad, Melvin Holmes, Joanne Maycock, Muhammad Imran Khan, Adeela Yasmin, Muhammad Kamran Khan, Niaz Muhammad
Format: Article
Language:English
Published: Wiley 2019-11-01
Series:Food Science & Nutrition
Subjects:
antioxidant activity
bioactive compounds
organic acids
pasteurization
ultrasonic processing
Online Access:https://doi.org/10.1002/fsn3.1227

Internet

https://doi.org/10.1002/fsn3.1227

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