Effects of Non-Thermal Processing Methods on Physicochemical, Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice

Effects of Non-Thermal Processing Methods on Physicochemical, Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice

Background: Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological prop...

Full description

Bibliographic Details
Main Authors: T. Ahmed, N. Rahman, R. Tasfia, J. Farhana, T. Hasan, N. Sarwar
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences 2022-09-01
Series:Journal of Food Quality and Hazards Control
Subjects:
food handling
pasteurization
ananas
fruit and vegetable juices
food analysis
food quality
Online Access:http://jfqhc.ssu.ac.ir/article-1-1048-en.html

Internet

http://jfqhc.ssu.ac.ir/article-1-1048-en.html

Similar Items