Quality Evaluation of Grapefruit Juice by Thermal and High Pressure Processing Treatment
Quality Evaluation of Grapefruit Juice by Thermal and High Pressure Processing Treatment
Rana Muhammad Aadil1,2*, Xin-An Zeng1, Saqib Jabbar3, Akmal Nazir2, Abid Aslam Mann2, Muhammad Kashif Iqbal Khan2, Abdullah2, Amna Ramzan2
Figure 1
Effect of thermal and HPP on total plate count and yeasts and molds of grapefruit juice HPP: High pressure processing
Figure 2
Effect of thermal and HPP on PPO and PME residual activity percentage of grapefruit juice. HPP: High pressure processing, PPO: Polyphenoloxidose, PME: Pectin methyl esterase
September 2017
Vol. 30, Iss. 3, Pages 209-309
