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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

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510641, China; 2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan; 3Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan.

Email: dilrana89@gmail.com 

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

Pakistan Journal of Agricultural Research

September

Vol. 32, Iss. 3, Pages 416-561

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