Standardization of process condition in batch thermal pasteurization and its effect on antioxidant, pigment and microbial inactivation of Ready to Drink (RTD) beetroot (Beta vulgaris L.) juice

International Food Research Journal

Volumn 21, Issue 4, 2014, Pages 1305-1312

  Kathiravan, T ^a   Nadanasabapathi, S ^a   Kumar, R ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Antioxidant activity; Beet root juice; Betalains; Color; In pack pasteurization

Indexed keywords

EID: 84906955359     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (34)

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