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Impact of ultraviolet (UV-C) radiation treatments (0, 15, 30 and 60min) on freshly extracted tomato juice quality (physicochemical properties, antioxidant activity and microbial load) was evaluated. On exposure to UV-C, level of water activity, total soluble solids, and titratable acidity exhibited non-significant increase up to 30min of exposure time. Regarding colour analysis, L∗ value significantly...
In this study, we aimed to produce novel fruit bars by using two different types of popular date cultivars (Nabtat Ali and Sukkari). Standard procedures were adopted for preparing the fruit bar. However, in this study, products were devoid of any sweet additives, as dates are rich in natural sugars. Various analysis (proximate composition, total phenolics content, antioxidant activity, colour, textural...
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