Impact of pasteurisation and storage conditions on the physicochemical properties of acerola jelly

  • Binh Hoang Quang*
  • Uyen Tran Phuong Ho, Diep Ngoc Thi Duong*
Từ khóa: acerola jelly, pasteurisation, polyphenol, storage, vitamin C

Tóm tắt

Acerola, a fruit rich in bioactive compounds such as polyphenols and vitamin C, is highly susceptible to degradation under temperature influences. This study aimed to evaluate the impact of pasteurisation and storage conditions on the stability of these compounds in acerola jelly...

Tác giả

Binh Hoang Quang*

Research Institute for Biotechnology and Environment, Nong Lam University, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

Uyen Tran Phuong Ho, Diep Ngoc Thi Duong*

Faculty of Chemical Engineering and Food Technology, Nong Lam University, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

điểm /   đánh giá
Phát hành ngày
2024-09-15
In ra
Số. 3C (2024): SEPTEMBER 2024 . VOLUME 66 NUMBER 3
Chuyên mục
LIFE SCIENCES