Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage
Abstract
The objective of the current investigation was to assess the microbial quality, physicochemical parameters, volatiles profile and sensory quality of fresh-cut Chinese cabbage samples exposed to dual frequency ultrasound (DFU1: 20–40 kHz; DFU2: 20–60 kHz; and DFU3: 40–60 kHz) and triple frequency ultrasound (TFU: 20–40–60 kHz) washing processes. The natural microbiota (total bacteria, yeasts and molds), physicochemical quality (instrumental...
Paper Details
Title
Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage
Published Date
Jan 1, 2020
Journal
Volume
117
Pages
108666 - 108666
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