Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice

The purpose of this investigation is to study the influence of high intensity ultrasound, sterilization and pasteurization on the stability of anthocyanin in jamun fruit juice. Different ultrasound process parameters for the treatments are compared to the classical thermal treatment like pasteurizat...

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Bibliographic Details
Main Authors: Kathiravan, T., Hafeeda, P., Dhananjay Kumar, Shaheer, C. A., Kumar, R., Nadanasabapathi, S.
Format: Journal Contribution
Published: 2016
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/11209
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