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Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
(Czech Academy of Agricultural Sciences, 2018)
Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical ...
Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice
(SPRINGER INDIA., 2019)
The study investigated the use of batch and continuous thermosonication for pasteurization of pumpkin (Cucurbita moschata) juice emphasizing on its microbial, physicochemical and sensorial quality parameters. Batch ...