Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

Food Chemistry

Volumn 75, Issue 3, 2001, Pages 293-301

  Umme, A ^a,b   Bambang, S S ^a   Salmah, Y ^a   Jamilah, B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Bangladesh Council of Scientific and Industrial Research   (Bangladesh)

Author keywords

Pasteurisation; Puree; Sensory quality and packaging; Soursop

Indexed keywords

ALUMINUM; PLASTIC; POLYETHYLENE;

ALUMINUM FOIL; ARTICLE; ENVIRONMENTAL TEMPERATURE; FOOD ANALYSIS; FOOD FREEZING; FOOD HANDLING; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; FRUIT; PASTEURIZATION;

EID: 0034759937     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00151-0     Document Type: Article

References (11)

1. Effect of bottle colour and storage conditions on the quality of soursop drink
2. Effect of freezing rate and frozen storage on the texture and sensory analysis of two pineapple fruit cultivers
3. Soursop, & tamarind, chironja
4. Methyl glyoxal determination from different carbohydrates during heat processing
5. The storage stability of passion fruit concentrate
6. Soursop's natural puree
7. Frozen soursop puree
8. Stability of non-pasteurised muscadine grape juice
9. Characteristics of soursop natural puree and determination of optimum condition for pasteurisation
10. Microbial and enzymatic changes in natural soursop puree during storage