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...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
University "Hassiba Benbouali" de Chlef
2022-08-01
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Series: | Revue Nature et Technologie |
Subjects: | |
Online Access: | http://google.com:443/index.php/natec/article/view/58 |