Kedondong Kering: Suhu Pengeringan Mempengaruhi Polifenol, Tekstur dan Rasa
Pengenalan Nama kajian: Convective Air Drying of Spondias Dulcis and Product Quality Objektif: Mengkaji pengeringan udara perolakan kepingan kedondong pada
Category: Buah-buahan
Mangga Kering: Celur Inframerah Kekalkan Vitamin C Sehingga 88%
Pengenalan Nama kajian: Effect of infrared blanching on enzyme activity and retention of β-carotene and vitamin C in dried mango
Puri Mangga Dalam Botol vs Tin: Botol Kekalkan Sehingga 90.9% Provitamin A Selepas 168 Hari
Pengenalan Nama kajian: Impact of packaging and storage conditions on colour and β-carotene retention of pasteurised mango purée Objektif: Menilai
Puri Mangga: Celur dan EDTA Kekalkan 100% Vitamin C
Pengenalan Nama kajian: Effects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée
Nanas N36 Dalam Simpanan Sejuk 10 °C: Kualiti Terpelihara, Tetapi Merosot Selepas Dikeluarkan
Pengenalan Nama kajian: Quality changes in pineapple (Ananas comosus cv. N36) stored at low temperature Objektif: Mengkaji perubahan kualiti nanas
Betik Potong Segar: Suhu 4 °C Gandakan Tiga Kali Jangka Hayat Berbanding 12 °C
Pengenalan Nama kajian: Effect of cold storage temperature and duration on quality retention of fresh-cut papaya Objektif: Menjejaki kemerosotan kualiti
Nangka Potong Segar Paling Tahan Pada Suhu 8–12 °C
Pengenalan Nama kajian: Effect of Different Storage Temperatures on Biochemical Quality of Freshly-cut Jackfruit Objektif: Mengkaji kesan suhu penyimpanan berbeza
Kulit Buah Naga Dijadikan Serbuk: Pigmen Betasianin Kekal Lebih 86% Selepas Disimpan
Pengenalan Nama kajian: Optimization of spray drying process and storage stability of pitaya, Hylocereus polyrhizus (Weber) Britton & Rose peel
Mangga dan Nanas Dalam Tin: Vitamin dan Antioksidan Larut ke Dalam Sirap
Pengenalan Nama kajian: Thermal Effect, Diffusion, and Leaching of Health-Promoting Phytochemicals in Commercial Canning Process of Mango (Mangifera indica L.)
Jus Nanas MD2: Vitamin C Merosot Lebih Cepat Daripada Protein Semasa Dipanaskan dan Disimpan
Pengenalan Nama kajian: Degradation Kinetics of the Physicochemical and Phytochemical Properties of MD2 Pineapple Juice during Heat Treatment and Storage
