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Evolution of antioxidant properties of orange beverage during storage: Effects of time and temperature Cover

Evolution of antioxidant properties of orange beverage during storage: Effects of time and temperature

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
By: Ouahiba Soufi,  Mostapha Bachir-Bey,  Saida Kessi,  Djamila Gani and  Nourredine Touati  
Open Access
|Dec 2021

Authors

Ouahiba Soufi

Faculté SNV, Département des Sciences Alimentaires, Université de Bejaia

Mostapha Bachir-Bey

mostapha.bachirbey@univ-bejaia.dz

Laboratoire de Biochimie Appliquée, Faculté SNV, Université de Bejaia

Saida Kessi

Faculté SNV, Département des Sciences Alimentaires, Université de Bejaia

Djamila Gani

Faculté SNV, Département des Sciences Alimentaires, Université de Bejaia

Nourredine Touati

Faculté des Sciences et de la Technologie, Université de Bordj Bou Arreridj
DOI: https://doi.org/10.2478/aucft-2021-0027 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 293 - 300
Submitted on: Oct 5, 2021
Accepted on: Dec 2, 2021
Published on: Dec 30, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Orange beverage,
Storage,
Temperature,
Time,
Antioxidant
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Ouahiba Soufi, Mostapha Bachir-Bey, Saida Kessi, Djamila Gani, Nourredine Touati, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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