Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque : A non-dairy Mexican fermented beverage

Elizabeth Alcantara-Zavala Alejandra; de Dios Figueroa-Cardenas Juan; Francisco Perez-Robles Juan; Arambula-Villa Geronimo; Miranda-Castilleja Dalia E.

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Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque : A non-dairy Mexican fermented beverage

机译：热悬浮作为用于加工，延长保质期的替代方法，以及节省平仓的质量：非乳制品墨西哥发酵饮料

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摘要

The aim of this study was to evaluate thermosonication as an alternative method for the pasteurization of pulque in order to improve its shelf life and retain its quality parameters.

机译：本研究的目的是评估热超声作为脉冲巴氏杀菌的替代方法，以提高其保质期并保留其质量参数。

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来源
《Ultrasonics sonochemistry》 |2021年第1期|共9页
作者
Elizabeth Alcantara-Zavala Alejandra; de Dios Figueroa-Cardenas Juan; Francisco Perez-Robles Juan; Arambula-Villa Geronimo; Miranda-Castilleja Dalia E.;
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作者单位

CINVESTAV Unidad Queretaro Ctr Invest &

Estudios Avanzados Libramiento Norponiente 2000 Queretaro 76230 Qro Mexico;

CINVESTAV Unidad Queretaro Ctr Invest &

Estudios Avanzados Libramiento Norponiente 2000 Queretaro 76230 Qro Mexico;

CINVESTAV Unidad Queretaro Ctr Invest &

Estudios Avanzados Libramiento Norponiente 2000 Queretaro 76230 Qro Mexico;

CINVESTAV Unidad Queretaro Ctr Invest &

Estudios Avanzados Libramiento Norponiente 2000 Queretaro 76230 Qro Mexico;

Univ Autonoma Queretaro Dept Invest &

Posgrad Alimentos CU Cerro Campanas S-N Queretaro 76010 Qro Mexico;

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原文格式 PDF
正文语种 eng
中图分类超声化学;
关键词
Pulque; Thermosonication; Shelf life; Physicochemical properties; Sensory quality;

机译：pulque;热悬浮;保质期;物理化学特性;感官质量;

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10. Thermosonication as an alternative method for processing extending the shelf life and conserving the quality of pulque: A non-dairy Mexican fermented beverage [O] . Alejandra Elizabeth Alcántara-Zavala, Juan de Dios Figueroa-Cárdenas, Juan Francisco Pérez-Robles, 2021

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12. Application of Controlled Atmospheric Storage to Extending the Shelf Life to Whole Processed Fresh Fish [R] . Busta, F. F. , Waletzko, P. T. 1980

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Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque : A non-dairy Mexican fermented beverage

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