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April 8, 2024Journal of Food Processing and PreservationOpen Access

Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study

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Authors

KMKinza MukhtarBNBrera Ghulam NabiMMMuhammad Faisal Manzoor

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Cite This Study

Mukhtar et al. (2024) studied this question.

synapsesocial.com/papers/68e6ffe7b6db6435876796fahttps://doi.org/10.1155/2024/5518914
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology2024 · 6 citations
  2. 2The Influence of PEF, Pulsed Light, Microwave and Conventional Heat Treatments on Quality Parameters of Berry Fruit Juice Blends2025 · 4 citations
  3. 3Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds—A Review of Current Approaches2026
  4. 4Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology2024 · 4 citations
  5. 5OPTIMIZATION OF BLENDING RATIOS FOR SHELF-LIFE IMPROVEMENT OF PUMPKIN-BASED FUNCTIONAL JUICE2026