Microbial and sensory evaluation of ohmic heat processed mango juice
نویسندگان
چکیده
منابع مشابه
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heat...
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1 Department of Agricultural Engineering, School of Agriculture, University of Cape Coast, Ghana 2 Department of Hotel, Catering and Institutional Management, Kumasi Polytechnic, Kumasi, Ghana 3 Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, Koforidua, Ghana 4 School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 21...
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ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2019
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/10.1/101-104