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Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds

Prateek Katariya, Shalini S. Arya, Ashish Pandit

2020Innovative Food Science & Emerging Technologies46 citationsDOI

Topics & Concepts

Orange juiceTitratable acidChemistryFood scienceOrange (colour)PectinPascalizationPreservativeHigh pressureEngineeringEngineering physicsMicrobial Inactivation MethodsUltrasound and Cavitation PhenomenaMicroencapsulation and Drying Processes
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