Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice

Faculty Agriculture Year: 2014
Type of Publication: ZU Hosted Pages: 051–1060
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: Journal of Food Processing and Preservation John Wiley & Sons, Inc. Volume: 6
Keywords : Effect , Pasteurization , Shelf Life , , Physicochemical Properties    
Abstract:
The main objective of this work is to evaluate the physicochemical characteristics of Physalis (Physalis peruviana L.) after pasteurization and shelf life for 21 days at 5C. Pasteurization at 90C for 2 min led to a significant improvement i
    
     
 
       

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  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds", Zagazig University, Agriculture Faculty, 2003 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage", © 2017 Springer International Publishing AG. Part of Springer Nat, 2013 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria", Elsevier B.V, 2011 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage", Elsevier Ltd, 2010 More

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