Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
To evaluate the impact of pasteurization temperature on sensory stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4 g/100 g passion fruit pulp were processed at (85, 90 and 95)°C for 30s, in triplicate). The pasteurized beverage was aseptically packaged in Polyethylene Terephthalate (PET) bottles and stored at 7°C in the dark. The beverage was characterized by physicochemical tests. Enzymatic activities of Polyphenol Oxidase (PPO) and Peroxidase (POD) were determined before and after processing. Coliforms and Salmonella counts were performed to ensure safety of the beverage safety. Psychrotrophic bacteria and yeasts and molds counts were carried out to assess the microbiological stability.
Kunitake MT, Ditchfield C, Silva CO, Petrus RR (2014) Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage. J Food Process Technol 5:399.
For more visit The Journal of Food Processing & Technology
Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi