Effect of mild-temperature and high-temperature pasteurisation on physicochemical properties, bioactive compound, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)

Reconstituted pomegranate juice (RPJ) was thermally treated with high-temperature pasteurisation (HTP) at 95°C and mild-temperature pasteurisation (MTP) at 80°C for 30 s respectively. As a comparison, the effect on physicochemical properties, including antioxidant activities and microbial inactivati...

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Main Authors:	Kong, T.Y., Hasnan, N.Z.N., A., Nur Diyana, I.M., Nurin-Zulkifli, Basha, R.K., Abdul Ghani, N.H., Aziz, N.A.
Format:	Article
Language:	en
Published:	Rynnye Lyan Resources 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/107499/1/107499.pdf http://psasir.upm.edu.my/id/eprint/107499/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_22__fr-cafei-057_kong.pdf
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