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Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno‐Functional, Physicochemical, and Microbial Assessment.

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Title: Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno‐Functional, Physicochemical, and Microbial Assessment.
Authors: Abdulstar, Alaa R.1 (AUTHOR), Al‐HiIphy, Asaad R.1 (AUTHOR), Altemimi, Ammar B.1 (AUTHOR), Tlay, Rawaa H.2 (AUTHOR) rawaa.tlay@damascusuniversity.edu.sy, Abedelmaksoud, Tarek Gamal3 (AUTHOR) tareekgamal_88@agr.cu.edu.eg
Source: Food Science & Nutrition. Nov2025, Vol. 13 Issue 11, p1-20. 20p.
Database: Academic Search Ultimate
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  Data: Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno‐Functional, Physicochemical, and Microbial Assessment.
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        Value: 10.1002/fsn3.71171
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              Text: Nov2025
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