Benefits of thermosonication in orange juice whey drink processing
Gabriella A.R. Oliveira, Jonas T. Guimarães, Gustavo Luís de Paiva Anciens Ramos, Erick A. Esmerino, Tatiana Colombo Pimentel, Roberto P.C. Neto, Maria Inês Bruno Tavares, Louise A. Sobral, Felipe Souto, Mônica Q. Freitas, Leonardo Emanuel O. Costa, Adriano G. Cruz
Topics & Concepts
Food scienceOrange juiceChemistryLactic acidWhey proteinOrange (colour)Carrot juiceMesophileShelf lifeBacteriaBiologyGeneticsMicrobial Inactivation MethodsMeat and Animal Product QualityMicroencapsulation and Drying Processes