Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk

•Cavitation increased ζ-potential, protein content and kinetic stability of peanut milk.•Cavitation affected microstructure of milk altering conformation of its constituents.•US and HC at high energy densities could achieve microbial inactivation.•The US was found to be superior to HC and HTST with...

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Veröffentlicht in:	Ultrasonics sonochemistry 2019-12, Vol.59, p.104728-104728, Article 104728
Hauptverfasser:	Salve, Akshata R., Pegu, Kakoli, Arya, Shalini S.
Format:	Artikel
Sprache:	eng
Schlagworte:	High-temperature short-time Hydrodynamic cavitation Microbial inactivation Non thermal processing Peanut milk Ultrasonication
Online-Zugang:	Volltext
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