Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice

Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice

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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...

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Bibliographic Details
Main Authors: Zouaoui BENATTOUCHE, Djilali BOUHADI, HARIRI, Mokhtar BENCHOHRA
Format: Article
Language:English
Published: University "Hassiba Benbouali" de Chlef 2022-12-01
Series:Revue Nature et Technologie
Subjects:
Orange juice
Heat treatment
Antioxidant activity
Physicochemical parameters
Online Access:https://journals.univ-chlef.dz/index.php/natec/article/view/83

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https://journals.univ-chlef.dz/index.php/natec/article/view/83

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