Storage effect on quality attributes of combine mild heat and ultraviolet irradiated roselle (Hibiscus sabdariffa) juice compare with thermal treatment

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Storage effect on quality attributes of combine mild heat and ultraviolet irradiated roselle (Hibiscus sabdariffa) juice compare with thermal treatment

Roselle juice is high in vitamin C and anthocyanin contents. Commercial thermal pasteurization affect the quality of roselle juice especially the anthocyanin color pigment and heat sensitive vitamin C. Extraction with mild heating able to extract more yields with clear juice to meet limitation of UV...

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Bibliographic Details
Main Authors:	Kamarul Zaman, Amanina Amani, Shamsudin, Rosnah, Mohd Adzahan, Noranizan
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Food Science and Nutrition, Universiti Malaysia Sabah 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/75337/ http://psasir.upm.edu.my/id/eprint/75337/1/ICFSN2017-2.pdf

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