Assessment of physical and sensory attributes of date-based energy drink treated with ultrasonication: modelling changes during storage and predicting shelf life
Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed to investigate the effects of ultrasonication and thermal treatments on the physical and sensory properties of an energy drink made from dates during cold storage at 4 °C. The stud...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Published: |
Multidisciplinary Digital Publishing Institute
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/106744/ https://www.mdpi.com/2227-9717/11/5/1399 |
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