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- Arora, Sheetu, et al. Show all 2 Author
- Journal of food quality 2009 v.32 no.6 pp. 695-708
- acidity; beverage industry; carbon dioxide; carbonated beverages; color; food preservation; food processing quality; fruit growing; fruit pulp; fruits; growers; pH; peaches; potassium metabisulfite; sodium benzoate; storage quality; total soluble solids
- ... Peach pulp preserved by different methods, i.e., processing at 100C for 30 min, potassium metabisulphite (KMS; 2,000 ppm), sodium benzoate (750 ppm) and mixture of KMS and sodium benzoate (1,000 and 375 ppm) had no significant effect on total soluble solids (TSS), acidity, TSS : acid ratio, pH of carbonated as well as noncarbonated beverages. Carbonated beverages prepared from pulp with 750 ppm of ...