Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice

Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice

Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice. Methods: Total Soluble Solids (TSS), pH, Ti...

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Bibliographic Details
Main Authors: S.I. Gómez-Covarrubias, F. Rivera-Cabrera, J.I. Mendoza-Gastelum, V.H. Oidor-Chan, R.C. Aarland, F. Cruz-Sosa, F. Díaz de León-Sánchez, J.A. Mendoza-Espinoza
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences 2020-03-01
Series:Journal of Food Quality and Hazards Control
Subjects:
opuntia
fruit and vegetable juices
pasteurization
food analysis
models
animal
glucose tolerance test
Online Access:http://jfqhc.ssu.ac.ir/article-1-625-en.html

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http://jfqhc.ssu.ac.ir/article-1-625-en.html

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