Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process

This study shows that ultrasonication may be used to ameliorate color attributes related to pomegranate juice addition homogenizating successfully these products without detrimental effects on their long-term stability i.e. product syneresis.