Working Document Series Open Access Physicochemical and sensory properties of pineapple blended with coconut water, lime and lemon juice E. E. Abano · O. K. Smith A refreshing beverage was prepared from coconut, pineapple, lime and lemon to form a functional juice in which the pineapple fibre was incorporated into the drink to improve its functionality. The Box-Behnken Design (BBD) Response Surface … RUF-39830 2019 CC BY 4.0 27 Feb 2023
Journal articles Open Access Effect of perforation-mediated modified atmosphere packaging and storage duration on physicochemical properties and microbial quality of fresh minimally processed ‘Acco’ pomegranate arils Jacobs Karin · Manley Marena · J. Caleb Oluwafemi · Linus Opara Umezuruike +1 more This study investigated the effects of number of perforations (P-0, -3, -6 and -9 per 160.1 cm2) and storage duration on the physicochemical quality attributes and microbiological quality of fresh minimally processed pomegranate (Punica gr… RUF-33775 2015 CC BY 4.0 20 Jul 2015
