Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices.
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DOI: 10.1002/jsfa.10604
Abstract: BACKGROUND Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represents interesting and strategic approaches to diversify the healthy and innovative food… read more here.
Keywords: prebiotic rich; assisted processing; rich strawberry; strawberry juices ... See more keywords
Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8830
Abstract: BACKGROUND The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) was conducted, in addition to an investigation of the evolution… read more here.
Keywords: thermal treatments; non thermal; strawberry juices; fungal deterioration ... See more keywords