EFFECTS OF THERMAL PASTEURIZATION ON PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT CAPACITY OF ORANGE JUICE

EFFECTS OF THERMAL PASTEURIZATION ON PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT CAPACITY OF ORANGE JUICE

عرض إصدارات أخرى (3)

The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic browni...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Zouaoui BENATTOUCHE, Djilali BOUHADI, Ahmed HARIRI, Mokhtar BENCHOHRA
التنسيق: مقال
اللغة:English
منشور في: University "Hassiba Benbouali" de Chlef 2022-08-01
سلاسل:Revue Nature et Technologie
الموضوعات:
Orange juice
Heat treatment
Antioxidant activity
physicochemical parameters
الوصول للمادة أونلاين:https://journals.univ-chlef.dz/index.php/natec/article/view/58

الانترنت

https://journals.univ-chlef.dz/index.php/natec/article/view/58

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