Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/2562
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dc.contributor.authorHunlun, Cindy-
dc.contributor.authorMpehle, N-
dc.date.accessioned2015-03-28T07:07:01Z-
dc.date.available2015-03-28T07:07:01Z-
dc.date.issued2012-08-05-
dc.identifier.urihttp://hdl.handle.net/11189/2562-
dc.descriptionEffect 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 2012en_US
dc.description.abstractPasteurisation 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.en
dc.language.isoenen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/za/en
dc.titleEffect of heat treatment on the total plyphenol and flavanoid content of commercial orange juicesen_US
dc.type.patentArticleen_US
dc.type.patentPostersen
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