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

Bazaraa, W A; Eissa, H A; Helmy, S A; Ramadan, M T; Aboelhaggag, R M

Bazaraa, W A; Eissa, H A; Helmy, S A; Ramadan, M T; Aboelhaggag, R M.

Afiliación

Bazaraa WA; Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
Eissa HA; Food Technology Department, Food Industries and Nutrition Institute, National Research Centre, Cairo, Egypt.
Helmy SA; Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
Ramadan MT; Food Technology Department, Food Industries and Nutrition Institute, National Research Centre, Cairo, Egypt.
Aboelhaggag RM; Food Technology Department, Food Industries and Nutrition Institute, National Research Centre, Cairo, Egypt.

Food Sci Technol Int ; 29(7): 757-764, 2023 Oct.

Article en En | MEDLINE | ID: mdl-35929082

Asunto(s)

Citrus sinensis; Jugos de Frutas y Vegetales; Ácido Ascórbico/análisis; Levaduras; Hongos

Palabras clave

Cold storage; UV-C light; orange juice; pectin methylesterase; sensory characteristic

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Citrus sinensis Idioma: En Revista: Food Sci Technol Int Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Egipto Pais de publicación: Estados Unidos

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