Comparative Effects of High Hydrostatic Pressure and Thermal Processing on Physicochemical Properties and Bioactive Components of Mao Luang (Antidesma bunius Linn.) Juice
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 color parameters were determined. It was found that...
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| Main Authors: | , |
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| Format: | บทความวารสาร |
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
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| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=7072 http://cmuir.cmu.ac.th/jspui/handle/6653943832/63781 |
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| Institution: | Chiang Mai University |
| Language: | English |