Effects of different preservation treatments on nutritional profile on juices from different sugar cane varieties

Effects of different preservation treatments on nutritional profile on juices from different sugar cane varieties

The commercialisation of sugarcane juice is limited due to its rapid quality degradation. This study was conducted to determine the effect of High Pressure Processing (HPP) and High Pressure Homogenisation (HPH) on physicochemical, antioxidant properties and microbiological quality of red sugarcane...

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Bibliographic Details
Main Authors: Wan Mansor, Wan Nusrah, Ramli, Shazini, Azhari, Siti Hajar, Abd Rahim, Muhamad Hafiz
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88695/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88695/
http://www.ukm.my/jsm/english_journals/vol49num2_2020/vol49num2_2020pg283-291.html
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Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/88695/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88695/
http://www.ukm.my/jsm/english_journals/vol49num2_2020/vol49num2_2020pg283-291.html

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