Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage
Thermal treatment is commonly applied in juice manufacturing as a method to pasteurize juices. However the heat may deteriorate some of the essential compounds in the juice, especially heat-sensitive antioxidants. Therefore non-thermal treatment such as ultraviolet (UV) ray has been proposed as an a...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40998/1/Effect%20of%20thermal%20and%20ultraviolet%20treatments%20on%20the%20stability%20of%20antioxidant%20compounds%20in%20single%20strength%20pineapple%20juice%20throughout%20refrigerated%20storage%20%28p1131-p1136%29.pdf http://psasir.upm.edu.my/id/eprint/40998/ http://www.ifrj.upm.edu.my/19%20%2803%29%202012/%2846%29%20IFRJ%2019%20%2803%29%202012%20Nora.pdf |
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http://psasir.upm.edu.my/id/eprint/40998/1/Effect%20of%20thermal%20and%20ultraviolet%20treatments%20on%20the%20stability%20of%20antioxidant%20compounds%20in%20single%20strength%20pineapple%20juice%20throughout%20refrigerated%20storage%20%28p1131-p1136%29.pdfhttp://psasir.upm.edu.my/id/eprint/40998/
http://www.ifrj.upm.edu.my/19%20%2803%29%202012/%2846%29%20IFRJ%2019%20%2803%29%202012%20Nora.pdf