African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice

Mênouwesso H. Hounhouigan
  • Mênouwesso H. Hounhouigan
  • Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture, Sakété, Bénin.
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Anita R. Linnemann
  • Anita R. Linnemann
  • Food Quality and Design, Wageningen University, the Netherlands.
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Mohamed M. Soumanou
  • Mohamed M. Soumanou
  • Ecole polytechnique d’Abomey-Calavi, Département de Génie de Technologie alimentaire, Université d’Abomey-Calavi, Cotonou, Bénin.
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Martinus A. J. S. Van Boekel
  • Martinus A. J. S. Van Boekel
  • Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture, Sakété, Bénin.
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  •  Received: 15 July 2020
  •  Accepted: 21 August 2020
  •  Published: 30 September 2020

How to cite this article

APA /
Hounhouigan, M. H., Linnemann, A. R., Soumanou, M. M., & Van Boekel, M. A. J. S. (2020). Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice. African Journal of Food Science, 14(8), 256-264.
Chicago /
Mênouwesso H. Hounhouigan, Anita R. Linnemann, Mohamed M. Soumanou and Martinus A. J. S. Van Boekel. "Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice." African Journal of Food Science 14, no. 8 (2020): 256-264.
MLA /
Mecirc;nouwesso H. Hounhouigan, et al. "Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice." African Journal of Food Science 14.8 (2020): 256-264.
DOI /
https://doi.org/10.5897/AJFS2020.1997
URL /
https://ftp.academicjournals.org/journal/AJFS/article-abstract/7BE2AA064906

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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