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Impact of HPP on antioxidant capacity of fruit beverages
date:Dec 22, 2015
c appearance and flavour distinguish among various fruit-based beverages like juice, squash and ready-to-serve (RTS) beverages. Main concern of this beverage industry is the stability of the products throughout the post-processing storage. Thermal treatment as means of preservation of these products is the common process implemented so far. However, the application of heat renders a negative impact on the nutritional quality, appearance and taste of these (Awuah et al., 2007). Vitamins are the m

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