The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice.

Gao, Ruiping

The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice. [electronic resource] - Ultrasonics sonochemistry Sep 2019 - 240-253 p. digital

Publication Type: Journal Article

1873-2828

10.1016/j.ultsonch.2019.04.013 doi


Antioxidants--analysis
Ascorbic Acid--analysis
Carotenoids--analysis
Cold Temperature
Food Quality
Food Safety
Fruit and Vegetable Juices--analysis
Solanum lycopersicum--chemistry
Phenols--analysis
Rheology
Sonication--methods
Spatio-Temporal Analysis
Taste