Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review

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Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review

By inducing thermal and chemical changes, ultrasonic technology can be used to refine fruit and vegetable juices. This review focuses on the most recent successes in the use of ultrasound in the processing of fruit and vegetable juices due to the fact that ultrasonic operation and its effect on juic...

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Bibliographic Details
Main Authors:	Mahmoud, Mustafa, Alelyani, Magbool, Ahmed, Amna Mohamed, Fagiry, Moram A., Alonazi, Batil, Abdelbasset, Walid Kamal, Davidson, Rob, Osman, Hamid, Khandaker, Mayeen Uddin *, Musa, Mohammed A., Alhailiy, Ali Bahny
Format:	Article
Published:	Taylor and Francis Group 2023
Subjects:	QD Chemistry TP Chemical technology
Online Access:	http://eprints.sunway.edu.my/2279/

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