Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus)
| Autor: | Krishna Prakash, Shameena Beegum, M. Neema, Abhijit Kar, V. Aparna, Surender Singh, Vivek Sagar, Eldho Varghese |
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| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
education.field_of_study biology Citrullus lanatus Population Ready to serve Pasteurization 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Polyphenol oxidase 040501 horticulture law.invention Comparative evaluation 0404 agricultural biotechnology Enzyme chemistry law biology.protein Food science 0405 other agricultural sciences education Peroxidase |
| Zdroj: | International Journal of Current Microbiology and Applied Sciences. 8:2708-2717 |
| ISSN: | 2319-7706 2319-7692 |
| DOI: | 10.20546/ijcmas.2019.806.325 |
| Popis: | A comparative evaluation of the use of thermal, microwave and irradiation treatments for pasteurization of ready to serve watermelon juice was undertaken to study their relative impact on residual enzyme (polyphenol oxidase and peroxidase) activities microbial population, and sensorial changes during its refrigerated storage for a period of three months. Pasteurization using thermal and microwave treatments could effectively control the microbial load within the acceptable limit ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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