Effects of aqueous ozone pasteurization on S. typhimurium inactivation and qualitative attributes of chokanan mango (Mangifera indica L.) fruit juice
The juice and beverages industry shows rapid growth from year to year in line with the rise of fruits consumption. The consumers tend to add fresh fruit juice to supplement their healthy lifestyle and these choices include nutrient-rich mango fruit of Chokanan variety. Nonetheless, the risk of cr...
محفوظ في:
المؤلف الرئيسي: | Mohd Supian, Nur Amira |
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التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
2021
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الموضوعات: | |
الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/93041/1/FK%202021%2078%20-%20IR.1.pdf |
الوسوم: |
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مواد مشابهة
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Improvement of ultraviolet pasteuriser for production of pineapple fruit juice
بواسطة: Mansor, Atikah
منشور في: (2015) -
Effects of thermal and non-thermal processing on quality attributers of chokanan mango juice (Mangifera Indica L.) /
بواسطة: Vicknesha Santhirasegaram
منشور في: (2015) -
Determination of Heat Transfer Coefficient and Quality Characteristics of Pasteurised Pink Guava (Psidium Guajava L., Variety Beaumont-30) Juice Drink with Different Brix
بواسطة: Samicho, Zainal
منشور في: (2001) -
Effects of Root Restriction and Water Stress on Growth Performance, and Physiological and Biochemical Responses of Mango (Mangifera Indica Cv. Chokanan)
بواسطة: Sakimin, Siti Zaharah
منشور في: (2006) -
Pasteurisation of Soursop (Annona Muricata L.) Puree and its Effects on Physico-Chemical Properties
بواسطة: Ara, Umme
منشور في: (2000)