ArticleCurrent research in food science2022
Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed, 31 citations in OpenAlex.
- Hydrodynamic Cavitation in Juice Processing: Linking PME, PPO, and POD Responses to Physicochemical Stability and Quality Retention.Molecules (Basel, Switzerland) · 2026Review
- A Simplified Droplet Breakage Model to Simulate Continuous Emulsification by Hydrodynamic Cavitation.ACS omega · 2026Article
- Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate (Foods (Basel, Switzerland) · 2023Article
- Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Food science and biotechnology · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures for 5-30 min. A full factorial design was applied to optimize the HC treatment of tomato juice quality. Optimal conditions were recorded at 10 psi for 10 min, which showed no significant (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.