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

International Food Research Journal

Volumn 21, Issue 6, 2014, Pages 2189-2194

  Shaheer, C A ^a   Hafeeda, P ^a   Kumar, R ^b   Kathiravan, T ^b   Kumar, Dhananjay ^b   Nadanasabapathi, S ^b  

^a UNIVERSITY OF CALICUT   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Anthocyanin; Ascorbic acid; Pasteurization; Sterilization; Thermosonication

Indexed keywords

SYZYGIUM CUMINI;

EID: 84922656729     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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