Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk.

Salve, Akshata R; Pegu, Kakoli; Arya, Shalini S

Salve, Akshata R; Pegu, Kakoli; Arya, Shalini S.

Affiliation

Salve AR; Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India.
Pegu K; Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India.
Arya SS; Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India. Electronic address: ss.arya@ictmumbai.edu.in.

Ultrason Sonochem ; 59: 104728, 2019 Dec.

Article in En | MEDLINE | ID: mdl-31421619

Subject(s)

Arachis/chemistry; Beverages/microbiology; Chemical Phenomena; Hydrodynamics; Microbial Viability; Sonication; Arachis/microbiology; Color; Hydrogen-Ion Concentration; Hydrolysis; Optical Phenomena; Particle Size; Plant Proteins/chemistry; Solubility; Temperature

Key words

High-temperature short-time; Hydrodynamic cavitation; Microbial inactivation; Non thermal processing; Peanut milk; Ultrasonication

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Sonication / Beverages / Microbial Viability / Chemical Phenomena / Hydrodynamics Language: En Journal: Ultrason Sonochem Journal subject: DIAGNOSTICO POR IMAGEM Year: 2019 Document type: Article Affiliation country: India Country of publication: Netherlands

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google