№ files_lp_4_process_3_126933
File format: docx Character count: 26620 File size: 75 KB
Year: 2025
Region / City: Selangor, Malaysia
Topic: Food Processing, Antioxidants
Document Type: Research Article
Institution: Food Science and Technology Research Centre, MARDI
Author: Not specified
Target Audience: Researchers, Food Scientists, Industry Professionals
Period of Validity: Not specified
Approval Date: Not specified
Modification Date: Not specified
Methodology: Experimental, Laboratory Testing
Keywords: Pitaya, pasteurization, antioxidant capacity, viscosity, colour, phenolic content
Context: The document is a research article focusing on the effect of different pasteurization times on the physical, antioxidant, and microbiological properties of frozen pitaya pulp, assessing its suitability for use in food formulations.
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