Effect of thermal processing on quality and antioxidant activity of mixed Gac (Momordica cochinchinensis) - Papaya (Carica papaya) juice

The present research "Effect of thermal processing on quality and antioxidant activity of mixed Gac (Momordica cochinchinensis) - Papaya (Carica papaya) juice" aims at subjecting mixed gac-papaya juice to different heating conditions and thereafter evaluating the effect of these treatments on juice quality, especially the lycopene, beta-carotene, vitamin C contents and AA of the product.