The power of thermosonication on quality preservation and listeria control of blueberry juice

Food Science

• Thermosonication 100%
• Listeria 100%
• Quality Preservation 100%
• Fruit Juice 66%
• Nutritive Value 33%
• Water Activity 33%
• Natural Food 33%
• Anthocyanins 33%
• Quality Attribute 33%
• Consumer demand 33%
• weibull model 33%
• Sensory Attributes 33%
• Total Soluble Solids 33%
• Thermal Processing 33%
• Listeria innocua 33%
• Phenolic Content 33%
• 5-log Reduction 33%
• Thermal Processing Method 33%
• Inactivation Kinetics 33%
• Microbial Quality 33%
• Color Parameters 33%
• Conventional Heat Treatment 33%
• Quality Retention 33%
• Microbial Inactivation 33%
• Anthocyanin Content 33%