Process development for stabilization of sugarcane juice using response surface methodology

Journal of Food Measurement and Characterization

Volumn 10, Issue 4, 2016, Pages 727-737

  Singh, Suman ^a,b   Gaikwad, Kirtiraj K ^b   Omre, P K ^a   Lee, Youn Suk ^b  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b Yonsei University Wonju   (South Korea)

Author keywords

Response surface methodology; Shelf life; Stabilization; Sugarcane juice

Indexed keywords

ASCORBIC ACID; ASEPTIC CONDITIONS; BLENDING; FRUIT JUICES; GLASS BOTTLES; STABILIZATION; SURFACE PROPERTIES;

ASIAN COUNTRIES; POLYPHENOL OXIDASE; PROCESS DEVELOPMENT; RESPONSE SURFACE METHODOLOGY; SHELF LIFE; SUGAR CANE JUICES; TITRABLE ACIDITY; TOTAL SOLUBLE SOLIDS;

MOLASSES;

EID: 84975775449     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-016-9357-5     Document Type: Article

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