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10.1002/fsn3.70519 http://scihub22266oqcxt.onion/10.1002/fsn3.70519 C12203413!12203413 !40585490     free     free     free Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 298.79999999999995 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 298.79999999999995 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Warning: imagejpeg(C:\Inetpub\vhosts\kidney.de\httpdocs\phplern\40585490 .jpg): Failed to open stream: No such file or directory in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 117       Food+Sci+Nutr 2025 ; 13 (7 ): e70519 Nephropedia Template TP {{tp|p=40585490 |t=2025. Investigating the Ultrasonication-Induced Changes in the Physicochemical, Phytochemical, Microbial, and Sensory Properties of Cantaloupe-Sugarcane Blend Juice |pdf=|usr=}}{{40585490 }} gab.com Text Investigating the Ultrasonication-Induced Changes in the Physicochemical, Phytochemical, Microbial, and Sensory Properties of Cantaloupe-Sugarcane Blend Juice JO: Food Sci Nutr http://www.kidney.de/pget.php?&tw=1&pmid=40585490 #FOAvip Sonication is an emerging technology that is being rigorously researched for being implemented across several food commodities. The impact of sonication (70% amplitude, 25 KHz frequency, and 525?W power) durations (T1 [2?min], T2 [4?min], T3 [6?min], T4 [8?min], and T5 [10?min]) and a chemical preservation treatment named CSJ+ on cantaloupe-sugarcane blend juice was investigated in this study, keeping CSJ0 as a negative control. The effect of different sonication times and chemical preservation, along with the control, on 120-day storage at refrigerated temperature was also assessed during regular intervals. The results showed that sonication positively influenced the nutritional quality of the juice blend by significantly (p?<?0.05) enhancing the total phenolic, flavonoid, and antioxidant characteristics. The pH values of all treatments decreased, whereas titratable acidity significantly increased after storage. A notable reduction in brix and an increase in viscosity occurred with the extension of the storage time. After completion of the storage period, maximum vitamin C was noted in T3 (37.168?mL/100?mL) and minimum in T5 (16.66?mL/100?mL). The highest total phenolic content was noted in T5 (170.8?mg GAE/100?mL) at the start of storage after ultrasonication, while maximum retention was observed in T3 (154.6?mg GAE/100?mL) at the end of storage. Similarly, an increasing trend in total flavonoid content and antioxidant activity after ultrasonication was also recorded. The total plate count and yeast and mold count rose over prolonged storage across all treatments. Sensory evaluation also showed significantly (p?<?0.05) different results for all treatments and storage days, while T3 was preferred by the evaluators. Thus, sonication with an optimized time (6?min) period may be effectively utilized to enhance the nutritional and sensory qualities of the sugarcane-cantaloupe blend juice from the customers' perspective. Twit Text FOAVip Investigating the Ultrasonication-Induced Changes in the Physicochemical, Phytochemical, Microbial, and Sensory Properties of Cantaloupe-Sugarcane Blend Juice ????Food Sci Nutr http://www.kidney.de/pget.php?&tw=1&pmid=40585490 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=40585490 #FOAvip English Wikipedia <ref>{{Cite pmid|40585490 }}</ref> Investigating the Ultrasonication-Induced Changes in the Physicochemical, Phytochemical, Microbial, and Sensory Properties of Cantaloupe-Sugarcane Blend Juice #MMPMID40585490 Rehman A ; Nadeem M ; Murtaza MA ; Hussain S ; Firdous N ; Arshad R ; Hussain A ; Elkhedir AE Food Sci Nutr 2025[Jul]; 13 (7 ): e70519 PMID40585490 show ga Sonication is an emerging technology that is being rigorously researched for being implemented across several food commodities. The impact of sonication (70% amplitude, 25 KHz frequency, and 525?W power) durations (T1 [2?min], T2 [4?min], T3 [6?min], T4 [8?min], and T5 [10?min]) and a chemical preservation treatment named CSJ+ on cantaloupe-sugarcane blend juice was investigated in this study, keeping CSJ0 as a negative control. The effect of different sonication times and chemical preservation, along with the control, on 120-day storage at refrigerated temperature was also assessed during regular intervals. The results showed that sonication positively influenced the nutritional quality of the juice blend by significantly (p? äInvestigating the Ultrasonication-Induced Changes in the Physicochemic(epmc).pdf DeepDyve Pubget Overpricing