Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice
To meet the challenges of sustainability and nutritional quality, innovative food processing technologies are essential. This study investigates the application of ultrasound and thermosonication- emerging non-thermal preservation techniques- to improve the functional properties of broccoli juice. U...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002597 |
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