Storage Changes in Antioxidants and Qualities of Single Strength Beverage Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and Pineapples-Reference-Cited by-同舟云学术

Storage Changes in Antioxidants and Qualities of Single Strength Beverage Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and Pineapples

Published:2022-02-13 Issue: Volume: Page:1-25
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Yinusa Mariam A.¹,Malomo Sunday A.¹,Fagbemi Tayo N.¹

Affiliation:

1. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2029658

Reference71 articles.

1. Kinetics of Ascorbic Acid Degradation in Un-Pasteurized Iranian Lemon Juice During Regular Storage Conditions

2. Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat

3. Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice

4. Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice

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