Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice

Sugarcane juice (SCJ) is highly perishable, requiring effective preservation to maintain quality. Traditional methods ensure microbial safety but compromise juice quality, prompting exploration of alternatives. This study evaluated the synergistic effects of thermosonication (TS) and natural preserv...

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發表在:	Food Chemistry: X
Main Authors:	Tehmina Bibi, Atif Liaqat, Tariq Mehmood, Rabia Iqbal, Muhammad Nadeem, Ashiq Hussain, Farhan Saeed, Muhammad Afzaal, Suleiman A. Athawab, Robert Mugabi, Yash D. Jagdale, Gulzar Ahmad Nayik, Tawfiq Alsulami
格式:	Article
語言:	英语
出版:	Elsevier 2025-07-01
主題:	Sugarcane juice Thermosonication Shelflife Natural preservatives Sensory evaluation
在線閱讀:	http://www.sciencedirect.com/science/article/pii/S2590157525007084