Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling

Food Science

• Browning Index 50%
• Quality Attribute 50%
• Shelf Life 100%
• Storage Time 50%
• Thermal Pasteurization 50%
• Thermosonication 100%
• Ultrasound Extraction 50%

Keyphrases

• Ascorbic Acid Content 9%
• Cloudiness Index 9%
• Garcinia Pedunculata 100%
• Juice Extraction 9%
• Maximum Retention 9%
• Microbial Inactivation 9%
• Microbiological Activity 9%
• Multi-layer Artificial Neural Network 9%
• Shelf-life Extension 100%
• Testing Validation 9%
• Thermal Pasteurization 9%
• Thermosonication 100%
• Total Flavonoid Content 9%
• Total Soluble Solids Content 9%
• Ultrasound-assisted Extraction 9%