Effects of UVC irradiation and thermal treatment on the physico-chemical properties and microbial reduction of clear and turbid tamarind juice
Tamarind juice is commonly treated with thermal treatment to inactivate microorganisms. However, thermal treatment deteriorates the appearance and flavor of tamarind juice. In this study, the performance of UVC treatment on clear and turbid tamarind juice as an alternative to thermal treatment was i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50519/1/%2816%29%20IFRJ-16832%20Shamsuddin.pdf |