Storage stability of pennywort juice as affected by high pressure and thermal processing

• المؤلفون الرئيسيون: P. Chaikham, P. Chunthanom, A. Apichartsrangkoon
• التنسيق: دورية
• منشور في: 2018
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84891651000&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/47448

The physicochemical and microbiological qualities of pressurized (500 MPa/30°C/20 min) and pasteurized (90°C/3 min) pennywort juices were determined during chilled storage (4°C) for 4 months. The color parameters and pH values in both processed juices exhibited no changes upon storage. Moreover, it...