Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/2562
Title: Effect of heat treatment on the total plyphenol and flavanoid content of commercial orange juices
Authors: Hunlun, C
Mpehle, N
Issue Date: 5-Aug-2012
Abstract: Pasteurisation and ultra-high temperature (UHT) processing has been used traditionally as heat treatment to prolong the shelf life of fruit juices although irreversible losses of nutritional quality may occur. Therefore, the aim of this study was to determine the total polyphenol content (TPC) and flavonoid (FLAV) content of freshly squeezed (FSQ), pasteurised ready-to-drink (PAST) and ultra-high temperature (UHT) treated orange juices to examine the effect of heat treatment.
Description: Effect of heat treatment on the total plyphenol and flavanoid content of commercial orange juices 16th International Union of Food Science and Technology (IUFoST) World Congress, Foz do Iguaçu, Brazil, 5-9 August 2012
URI: http://hdl.handle.net/11189/2562
Appears in Collections:Appsc - Conference Posters

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