Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature

Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature

ABSTRACTNon-thermal processing has been developed to increase the quality and storage life of fruit juices in response to consumer desire. Ozonation is a recently developed method that generates volatile oxygen atoms that can eliminate a broad spectrum of microbes and extend the shelf stability of f...

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Bibliographic Details
Main Authors: Aqsa Iqbal, Muhammad Nadeem, Ammara Ainee, Tahir Mahmood Qureshi, Waseem Khalid, Faiqa Malik, Salim-Ur Rehman, Abdul Rehman, Muhammad Zubair Khalid, Naushad Ahmad, Asad Nawaz, Isam A. Mohamed Ahmed
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Kinnow juice
Ozone treatment
Physicochemical characteristics
Antioxidant potential
Microbial counts
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2249266

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2023.2249266

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