date:Dec 22, 2015
from day 0.
Dede et al. (2007) treated tomato juice within the domain of 250 MPa/25-35 C/5-15 min and monitored the antioxidant capacity and ascorbic acid content during storage at 4 and 25C up to 30 days. More than 92% ascorbic acid content in sample was retained immediately after HPP. The maximum loss in antioxidant capacity was 10% obtained at 250 MPa/35 C/15 min. The ascorbic acid content of pressurised tomato juices, when stored at both 4 and 25 C, remained over 70% after 30 days of stor