ArticleFoods (Basel, Switzerland)2025
Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Antioxidant Capacity, Volatile Profile, and Physical Properties Changes of Kohlrabi Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process.Molecules (Basel, Switzerland) · 2025Article
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7 authors.
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Abstract
To investigate the effect of ultrasound on the quality of pumpkin juice fermented by yeast, ultrasound (power range 0-400 W, duration 10 min) was used to assist the yeast fermentation of pumpkin juice. The effects of ultrasound-assisted fermentation at different powers on the quality characteristics of pumpkin juice, such as the color, aroma components, carotenoid content, and antioxidant activity, were studied. The optimal combination of fermentation process parameters was determined as follows: a pumpkin juice content of 20 mL, fermentation temperature of 30 °C, fermentation time of 1 day, and inoculation amount of 3% (the mass-to-volume ratio of yeast to water). The results showed that after ultrasound treatment, the physicochemical properties of pumpkin juice, including the Vitamin C (VC) content, carotenoid content, and antioxidant activity, did not change significantly (
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