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

Show other versions (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...

Popoln opis

Bibliografske podrobnosti
Main Authors: Zouaoui BENATTOUCHE, Djilali BOUHADI, Ahmed HARIRI, Mokhtar BENCHOHRA
Format: Article
Jezik:English
Izdano: University "Hassiba Benbouali" de Chlef 2022-08-01
Serija:Revue Nature et Technologie
Teme:
Orange juice
Heat treatment
Antioxidant activity
physicochemical parameters
Online dostop:https://journals.univ-chlef.dz/index.php/natec/article/view/58

Internet

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

Podobne knjige/članki