Development and Storage Stability of Diet Mango Juice
نویسندگان
چکیده
منابع مشابه
Storage Stability of Orange Juice Concentrate Packaged Aseptically
Orange juice concentrates were packaged aseptically by a “Dole” aseptic canning machine using 6 oz metal cans. The final juice products (ll”, 34’, 44’, 58” Brix) were stored between -18” and 36°C and tested periodically for nonenzymatic browning, ascorbic acid destruction, furfural and sensory changes. Nonenzymatic browning, the main deterioration phenomena in these products, was satisfactorily...
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The physicochemical and microbiological qualities of pressurized (500 MPa/30oC/20 min) and pasteurized (90oC/3 min) pennywort juices were determined during chilled storage (4oC) for 4 months. The color parameters and pH values in both processed juices exhibited no changes upon storage. Moreover, it was found that high pressure could preserve various bioactive components including ascorbic acid,...
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این پژوهش با هدف "بررسی وضعیت موجود آموزش عالی مجازی در ایران و راههای توسعه و ارتقای آن " و با روش توصیفی-تحلیلی و پیمایشی صورت پذیرفته است. بررسی اسنادو مدارک موجود در زمینه آموزش مجازی نشان داد تعداد دانشجویان و مقاطع تحصیلی و رشته محل های دوره های الکترونیکی چندان مطلوب نبوده و از نظر کیفی نیز وضعیت شاخص خدمات آموزشی اساتید و وضعیت شبکه اینترنت در محیط آموزش مجازی نامطلوب است.
Stability of Unpasteurized and Refrigerated Orange Juice
The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12C for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for ...
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ژورنال
عنوان ژورنال: Sarhad Journal of Agriculture
سال: 2021
ISSN: 1016-4383
DOI: 10.17582/journal.sja/2021/37.1.190.199