Antioxidant, quality and electronic tongue sensory parameters of thermosonicated blueberry nectar

This paper reports possible in-line methods and significance of the research data presented towards potential industrial applications. These methods could be used for quick monitoring of thermosonication process in order to preserve fruit juice. Through those methods, food technologist could optimise and conduct thermosonication in-line (on processing plant), in the way of obtaining high value food product.