Research Article
Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study
Table 3
Impact of different experiments on TPC, TFC, AA, DPPH, and TAC of watermelon-beetroot juice blend.
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Note: The different letters (a–f) in the similar column indicated the notable difference in treatment results. Abbreviations: : control juice; : thermal treatment (100°C, 4 min); : US (25 kHz, 5 min, and 25°C); : US (25 kHz, 10 min, and 25°C); : TS (25 kHz, 5 min, and 40°C); : TS (25 kHz, 10 min, and 50°C). |