ArticleUltrasonics sonochemistry2022
Positive effects of thermosonication in Jamun fruit dairy dessert processing.
Article in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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.
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Who cites it
8 citing papers in PubMed.
- The PavMYB.C2-UFGT module contributes to fruit coloration via modulating anthocyanin biosynthesis in sweet cherry.PLoS genetics · 2025Article
- Thermosonication-enhanced bioaccessibility and functional quality of dill juice: anFrontiers in nutrition · 2025Article
- Therapeutic Potentials of Jamun (International journal of food science · 2025Review
- Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.Ultrasonics sonochemistry · 2024Article
- Impact of thermal pasteurization and thermosonication treatments on black grape juice (Heliyon · 2023Article
- Thermosonication as a pretreatment of raw milk for Minas frescal cheese production.Ultrasonics sonochemistry · 2023Article
- An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products.Plants (Basel, Switzerland) · 2022Review
- Ultrasonics Sonochemistry in Latin America.Ultrasonics sonochemistry · 2022Article
Corrections and comments
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Authors and funding
17 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL
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Registered trials
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