Nutritional, physicochemical, and chemical characterization of carbonated sugarcane juice

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-08-19 DOI:10.1080/19476337.2024.2390006

Usama Irshad, Muhammad Umair Arshad, Ali Imran, Musarrat Rasheed, Pooja Bansal, Maha Medha Deorari, Muhammad Afzaal, Fakhar Islam, Mohd Asif Shah

引用次数: 0

Abstract

The research aimed to enhance the shelf life of sugarcane juice through carbonation, employing different concentrations of juice mixed with syrup. Treatments included T0 (100% juice), T1 (80% juice...

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碳酸甘蔗汁的营养、理化和化学特征

这项研究旨在通过碳酸化，采用不同浓度的果汁与糖浆混合，延长甘蔗汁的保质期。处理方法包括 T0（100%果汁）、T1（80%果汁）、T2（80%果汁）和 T3（80%果汁）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.