Comparative effects of high hydrostatic pressure and thermal processing on physicochemical properties and bioactive components of Mao Luang (Antidesma bunius Linn.) juice

Comparative effects of high hydrostatic pressure and thermal processing on physicochemical properties and bioactive components of Mao Luang (Antidesma bunius Linn.) juice

© 2016, Chiang Mai University. All rights reserved. Mao Luang juices were pressurized at 100 - 500 MPa at 25°C for 5 - 15 min and pasteurized at 90°C for 1 min, before their polyphenol oxidase activity, ascorbic acid, total anthocyanins, total phenols, antioxidant capacity (DPPH and FRAP assays) and...

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Bibliographic Details
Main Authors: Pittaya Chaikham, Sasitorn Baipong
Format: Journal
Published: 2018
Subjects:
Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84978763702&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55185
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84978763702&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55185

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