Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango (Mangifera indica L.) Juice

Food and Bioprocess Technology

Volumn 8, Issue 11, 2015, Pages 2256-2267

  Santhirasegaram, Vicknesha ^a   Razali, Zuliana ^a   George, Dominic Soloman ^a   Somasundram, Chandran ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Sonication, Ultraviolet treatment, Thermal treatment, Chokanan mango, Juice

Indexed keywords

ANTIOXIDANTS; FOOD PRODUCTS; FRUITS; HEAT TREATMENT; PHENOLS; PLANTS (BOTANY); SONICATION;

ANTI-OXIDANT ACTIVITIES; MANGIFERA INDICA; NON-THERMAL PROCESSING; PHENOLIC COMPOUNDS; REFRIGERATED STORAGES; SENSORY ATTRIBUTES; SENSORY EVALUATION; ULTRAVIOLET TREATMENT;

THERMAL PROCESSING (FOODS);

EID: 84943661269     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1576-y     Document Type: Article

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