Margaret Malochleb

Margaret Malochleb

Improving the quality and safety of spinach juice

Nonthermal technologies like ultrasound and pulsed electric field are being used to enhance the nutritional quality and stability of fruits and vegetable juices. A studypublished in the Journal of Food Science analyzed the combined effect of the two techniques for improving the quality and microbial safety of spinach juice. The juice was treated with ultrasound at a frequency of 40 kHz, a radiating power of 200 W, and a temperature of 30°C ± 2°C f…

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About the Author

Margaret Malochleb, Associate Editor, [email protected]
Margaret Malochleb