Influence of Pulsed Light, Ultrasound, and Series Treatments on Quality Attributes, Pectin Methyl Esterase, and Native Flora Inactivation in Sweet Orange Juice (Citrus sinensis L. Osbeck)
Padmanav Sahoo, Snehasis Chakraborty
Topics & Concepts
Orange juiceChemistryFood scienceCitrus × sinensisPectinPectinaseOrange (colour)Pectin lyaseEsteraseEnzymeBiochemistryMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities