Optimization of concentration process on pomelo fruit juice using response surface methodology (RSM)

• Main Authors: Keshani, Samaneh, Abdullah, Luqman Chuah, Mobarekeh, Mohsen Nourouzi, Abdul Rahman, Russly, Bakar, Jamilah
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/40905/1/IFRJ-2010-733-742%20Keshani%20Malaysia%20ok.pdf; http://psasir.upm.edu.my/id/eprint/40905/; http://www.ifrj.upm.edu.my/17%20%2803%29%202010/IFRJ-2010-733-742%20Keshani%20Malaysia%20ok.pdf

Within the globalization of the food industry, the demand for quality juice and juice type beverages has expanded. The pomelo fruit has recently gained attention because of its antioxidant capacity as studies found extracts of carotenoids, phenolics, vitamin C, lycopene, and anthocyanin. Concentrati...