Kinetics of pectinesterase inactivation during pasteurization of guyabano (Annona muricata L.) juice
The inactivation kinetics of pectinesterase (PE) in single strength guyabano (soursop) juice processed by heat pasteurization at 85°C, 90°C, and 95°C was evaluated in the study. Freshly squeezed guyabano juice having 3.5 pH value, total soluble solids of 14.8°Brix, and a titratable acidity of 0.52%...
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| Main Authors: | , , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/17262 |
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