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Toplam kayıt 2, listelenen: 1-2
Investigation of the effects of non-thermal, combined and thermal treatments on the physicochemical parameters of pomegranate (Punica granatum L.) Juice
(Japanese Society for Food Science and Technology, 2019)
The aim of this study is to investigate the change in microbiological, physicochemical and sensory properties of freshly-squeezed pomegranate juice using ultrasound and/or natamycin as an alternative to pasteurization. ...
Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment
(Springer, 2020)
Watermelon (Citrullus lanatus) is important in the fruit juice industry. The aim of this study was to determine the pH, titratable acidity, Brix, color properties, lycopene, ascorbic acid, total phenolic concentration, ...