Effect of mild-temperature and high-temperature pasteurisation on physicochemical properties, bioactive compound, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)
Reconstituted pomegranate juice (RPJ) was thermally treated with high-temperature pasteurisation (HTP) at 95°C and mild-temperature pasteurisation (MTP) at 80°C for 30 s respectively. As a comparison, the effect on physicochemical properties, including antioxidant activities and microbial inactivati...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107499/ http://psasir.upm.edu.my/id/eprint/107499/1/107499.pdf |