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Found 3 from your keywords: subject="Apple juice"
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Production Of Enhanced Prebiotic Apple Juice By Enzyme Treatment
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Madelyne Aurelia

Apple (Malus domestica) is the second most popular fruit for processing globally due to its high nutritional value. However, with the increasing health consciousness, consumers are looking for foods and beverages with health-promoting benefits and nutritional value. Thus, the demand for functional foods and beverages with prebiotic properties.

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FT 24-020
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Effect of Enzyme Treatment on Antioxidant Property of Apple Juice
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Hillary Liza Daniella

The consumption of apples has shifted towards apple juice due to its convenience and potential for processing. Apples possess strong antioxidant qualities due to the high concentration of polyphenols. However, the processing of apple juice results in a significant loss of antioxidant activities, hence lowering the functional and nutritional value of the product. This study aims to increase …

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FT 24-021
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Effect of Combined Non-thermal Treatment of UV-C and Nisin Towards the Microb…
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Sandrina

As a fruit, apple provides a considerable amount of bioactive compounds, including antioxidant and anti-inflammatory compounds. It is known as rapidly perishable food and is usually processed into apple juice in order to prolong its shelf-life. Conventional apple juice processing utilizes the thermal treatment that may cause the degradation of bioactive compounds. Alternatively, a hurdle of…

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FT 24-019