Jus Mao Thailand: Simpanan Sejuk Kekalkan Antosianin dan Antioksidan
Pengenalan Nama kajian: Effect of Storage Temperature on Degradation and Antioxidant Activity of Anthocyanin in Community-Produced Mao Juice from Sakon
Category: Kesan Pemprosesan dan Penyimpanan Minuman
Jus Limau Mandarin Nagpur: Botol Kaca, Pengawet Tinggi dan Simpanan Sejuk Paling Kekalkan Vitamin C
Pengenalan Nama kajian: Effect of storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur
Botol Kaca Lawan Kotak Aseptik: Nasib Antosianin dan Vitamin C Jus Acerola Selepas 350 Hari
Pengenalan Nama kajian: Estabilidade dos carotenoides, antocianinas e vitamina C presentes no suco tropical de acerola (Malpighia emarginata DC.) adoçado
Ultrasound Tanpa Haba Kekalkan 55% Vitamin C Pulpa Markisa Selepas 63 Hari
Pengenalan Nama kajian: High-Intensity Ultrasound Processing of Passion Fruit Pulp: Effects on Physicochemical Properties, Microbiological Quality, Bioactive Compound Retention, and
Sinaran UV Lawan Pemanasan: Mana Lebih Baik Mengekalkan Antioksidan Jus Nanas?
Pengenalan Nama kajian: Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice
Jus Oren HPP Tahan Lebih Lama: Jangka Hayat Berasaskan Vitamin C Meningkat Sehingga 112%
Pengenalan Nama kajian: Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf
HPP Kekalkan Vitamin C dan Fenolik Puri Nanas Phulae Lebih Baik Daripada Pemanasan
Pengenalan Nama kajian: High pressure processing of ‘Phulae’ pineapple puree: Quality improvement and glycemic index in comparison with thermal pasteurization