الفهرس | Only 14 pages are availabe for public view |
Abstract The following results were conducted in the present study : 1-Effect of pasteurization, packaging conditions and type of package on total soluble solids of orange juice stored at 60 C. 2-Effect of pasteurization, packaging conditions and type of package on pH and total acidity of orange juice stored at 60 C. 3-Effect of pasteurization, packaging conditions and type of package on ascorbic acid of orange juice stored at 60 C. 4-Effect of pasteurization, packaging conditions and type of package on total sugars of orange juice stored at 60 C. 5-Effect of pasteurization, packaging conditions and type of package on reducing sugars of orange juice stored at 60 C. 6-Effect of pasteurization, packaging conditions and type of package on ash of orange juice stored at 60 C. 7-Effect of pasteurization, packaging conditions and type of package on total bacterial count of orange juice stored at 60 C. 8-Effect of pasteurization, packaging conditions and type of package on yeasts and molds of orange juice stored at 60 C. 9-Effect of pasteurization, packaging conditions and type of package on carotenoids of orange juice stored at 60 C. 10-Effect of pasteurization, packaging conditions and type of package on color of orange juice stored at 60 C. 11-Effect of pasteurization, packaging conditions and type of package on appearance of orange juice stored at 60 C. 12-Effect of pasteurization, packaging conditions and type of package on flavor of orange juice stored at 60 C. 13-Effect of pasteurization, packaging conditions and type of package on overall acceptability of orange juice stored at 60 C. |