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Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus)

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Relation http://eprints.cmfri.org.in/14872/
https://www.ijcmas.com/abstractview.php?ID=13423&vol=8-6-2019&SNo=325
https://doi.org/10.20546/ijcmas.2019.806.325
 
Title Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus)
 
Creator Beegum, Shameena
Sagar, V R
Kar, Abhijit
Varghese, Eldho
Singh, Surender
Neema, M
Prakash, Krishna
Aparna, V
 
Description A comparative evaluation of the use of thermal, microwave and irradiation treatments for pasteurization of ready to serve watermelon juice was undertaken to study their relative impact on residual enzyme (polyphenol oxidase and peroxidase) activities microbial population, and sensorial changes during its refrigerated storage for a period of three months. Pasteurization using thermal and microwave treatments could effectively control the microbial load within the acceptable limit (
 
Date 2018
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/14872/1/International%20Journal%20of%20Current%20Microbiology%20and%20Applied%20Sciences_2019_Eldho%20Varghese.pdf
Beegum, Shameena and Sagar, V R and Kar, Abhijit and Varghese, Eldho and Singh, Surender and Neema, M and Prakash, Krishna and Aparna, V (2018) Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus). International Journal of Current microbiology and Applied Sciences, 14 (1). pp. 117-121.