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Low-pressure homogenization of tomato juice using hydrodynamic cavitation technology: Effects on physical properties

Ruly Terán Hilares1, Joana Gonçalves Dos Santos1, Nicole Bacic Shiguematsu1

  • 1Department of Biotechnology, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, Brazil.

Ultrasonics Sonochemistry
|February 16, 2019
PubMed

Keywords:
Bioactive compoundsHydrodynamic cavitationLow-pressure processingPhysical stabilityTomato juice

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