EFFECTS OF THERMAL PASTEURIZATION ON PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT CAPACITY OF ORANGE JUICE
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...
| Главные авторы: | , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
University "Hassiba Benbouali" de Chlef
2022-08-01
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| Серии: | Revue Nature et Technologie |
| Предметы: | |
| Online-ссылка: | https://journals.univ-chlef.dz/index.php/natec/article/view/58 |