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The physicochemical changes in fresh sugarcane juice stored at 10°C were studied by determining juice yield, color, reducing sugar, titratable acidity, viscosity, pH, polyphenol oxidase (PPO), sucrose neutral invertase (SNI) and total microbial count. Results showed that blanching of stems before squeezing effectively prevented degreening and/or browning, and reduced activities of PPO and SNI in fresh...
The effects of carbonation and sonication on the quality of guava juice were studied for selected physicochemical properties such as colour, cloud stability, pH, acidity, total soluble solids, polyphenoloxidase (PPO) activity, ascorbic acid content and microbial stability. Ascorbic acid content was found to be significantly (P<0.05) higher in samples treated with carbonation and sonication than...
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