Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage

Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage

Thermal treatment is commonly applied in juice manufacturing as a method to pasteurize juices. However the heat may deteriorate some of the essential compounds in the juice, especially heat-sensitive antioxidants. Therefore non-thermal treatment such as ultraviolet (UV) ray has been proposed as an a...

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Bibliographic Details
Main Authors: Goh, Sur Guat, Mohd Adzahan, Noranizan, Leong, C. M., Sew, Chang Chew, Sobhi, Babak
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
Online Access:http://psasir.upm.edu.my/id/eprint/40998/
http://psasir.upm.edu.my/id/eprint/40998/1/Effect%20of%20thermal%20and%20ultraviolet%20treatments%20on%20the%20stability%20of%20antioxidant%20compounds%20in%20single%20strength%20pineapple%20juice%20throughout%20refrigerated%20storage%20%28p1131-p1136%29.pdf

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