Preservation of minimally processed carrots using the combination of ultrasound and mild heat ascorbic acid

Preservation of minimally processed carrots using the combination of ultrasound and mild heat ascorbic acid

Ultrasound (US) in combination with chemical disinfectants is an efficient and cost-effective hurdle technology for disinfecting minimally processed produce (MPP). However, the demand for non-chemical disinfection methods is increasing. In addition, chemical methods have been ineffective in simultan...

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Bibliographic Details
Main Authors: Jiayi Wang, Ning Zhou, Sen Ma, Xiaofei Yang, Jun Xing
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound
Minimal processing
Pathogens
Disinfection
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724003341
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