Optimisation and comparative study on extraction methods of soursop juice

Journal of Food, Agriculture and Environment

Volumn 10, Issue 3-4, 2012, Pages 245-251

  Quek, Meei Chien ^a   Chin, Nyuk Ling ^a   Yusof, Yus Aniza ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Ascorbic acid; Central composite design; Colour; Extraction; Microwave oven; Optimisation; Response surface methodology; Soursop juice; Total soluble solids; Yield

Indexed keywords

ASCORBIC ACID;

ARTICLE; COLD WATER BLENDING; COLOR; EXTRACTION; FOOD INDUSTRY; FOOD PROCESSING; FRUIT JUICE; HOT WATER BLENDING; HOT WATER EXTRACTION; INTERMETHOD COMPARISON; MICROWAVE OVEN EXTRACTION; NONHUMAN; SOURSOP JUICE; TEMPERATURE;

EID: 84869109339     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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