The effect of pasteurization by ultrasound and thermal method on the color and microbial properties of grape juice

Ghazaleh Abdollahi Moghaddam Masouleh; Leila Nateghi; Kian Pahlevan Afshari

Volume 5, Issue 3 , September 2022, , Pages 8-14

      One of the most widely used methods for sanitizing and reducing the microbial load of fruit juices is thermal pasteurization, which damages bioactive pigments such as anthocyanins. This study was conducted to evaluate the possibility of pasteurization of grape juice by ultrasound (at ...  Read More