Physical and biochemical qualities of pressurized and pasteurized longan juices upon storage

• المؤلفون الرئيسيون: Chaikham P., Apichartsrangkoon A., Seesuriyachan P.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-84891336719&partnerID=40&md5=76ad3d7603f5d43264ec4ba0f3ea34c3; http://cmuir.cmu.ac.th/handle/6653943832/684
• المؤسسة: Chiang Mai University

The physical and biochemical properties of pressurized longan juice at 500 MPa; 25°C for 30 min and pasteurized juice at 90°C for 2 min were investigated during storage at 4°C for 4 weeks. Color parameters indicated that although enzymatic degradation in pressurized longan juice was the primary caus...