Effect of Pasteurization on Rheological Properties of White Carrot Juice
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چکیده
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Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice
Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice. Methods: Total Soluble Solids (TSS), pH, Titratable Acidity (TA), total phenolic and flavonoid content, betacyanins, betaxanthins, and red...
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Effect of acidification on carrot (Daucus carota) juice cloud stability.
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ژورنال
عنوان ژورنال: Agriculture and Agricultural Science Procedia
سال: 2015
ISSN: 2210-7843
DOI: 10.1016/j.aaspro.2015.12.043