Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality.

Autor: Gonçalves DJR; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Costa NA; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Amaral E Paiva MJD; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Oliveira VC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Maia NMA; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Magalhães IS; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Borges LLR; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Stringheta PC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Martins EMF; IF Sudeste MG, Campus Rio Pomba, MG, Brazil., Vieira ÉNR; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Rojas ML; Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte, Trujillo, Peru., Leite Júnior BRC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil. Electronic address: bruno.leitejr@ufv.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Nov; Vol. 173 (Pt 2), pp. 113374. Date of Electronic Publication: 2023 Aug 11.