Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of <i>Carica papaya</i> juice-Reference-Cited by-同舟云学术

Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice

Published:2022-03-11 Issue:4 Volume:87 Page:1684-1695
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Siti Rashima R.¹,Ong W. L.¹,Aina Nadiah Z.¹,Maizura M.¹^ORCID

Affiliation:

1. Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16097

Reference53 articles.

1. Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup

2. Antioxidant Activity and Physicochemical Properties of Mature Papaya Fruit (Carica papaya L. cv. Eksotika)

3. Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree

4. AOAC. (2000).The AOAC official method 942.15 Acidity (titratable) of food products with AOAC official method 967.21 Ascorbic acid in vitamin preparation and juices. 17th edition. Gaithersburg MD USA.

5. Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice

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