Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review

Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review

Plant-based beverages are water-soluble extracts of cereals, pseudocereals, seeds and legumes that resemble milk in appearance. However, these products have important differences compared to normal liquid milk, such as nutritional composition, sensorial properties and shelf-life stability. Increasin...

Full description

Saved in:
Bibliographic Details
Main Authors: Dalia M. Sotelo-Lara, Genaro G. Amador-Espejo, Diego F. Álvarez-Araiza, Alondra K. Cordero-Rivera, Karla G. Millán-Quintero, Rocío Campos-Vega, Rita M. Velázquez-Estrada
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2024-01-01
Series:Food Technology and Biotechnology
Subjects:
plant-based beverages
ultrasound technologies
physicochemical properties
Online Access:https://hrcak.srce.hr/file/472274
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://hrcak.srce.hr/file/472274

Similar Items