Storage effect on quality attributes of combine mild heat and ultraviolet irradiated roselle (Hibiscus sabdariffa) juice compare with thermal treatment
Roselle juice is high in vitamin C and anthocyanin contents. Commercial thermal pasteurization affect the quality of roselle juice especially the anthocyanin color pigment and heat sensitive vitamin C. Extraction with mild heating able to extract more yields with clear juice to meet limitation of UV...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/75337/1/ICFSN2017-2.pdf |