Effect of ultra violet (UV-C) and cold storage on orange juice quality

The effect of the UV-C treatment on the physico-chemical characteristics, pectin methylesterase activity (PME) as well as microbial quality of orange juice, compared to fresh juice, was studied. The juice samples were UV-C (254 nm) irradiated for different exposure times (15, 30, 45 and 60 min) and...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 7 vom: 17. Okt., Seite 757-764
1. Verfasser:	Bazaraa, W A (VerfasserIn)
Weitere Verfasser:	Eissa, H A, Helmy, S A, Ramadan, M T, Aboelhaggag, R M
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Cold storage UV-C light orange juice pectin methylesterase sensory characteristic Ascorbic Acid PQ6CK8PD0R