Development and evaluation of microwave heating of apple mash as a pretreatment to pressing

Journal of Food Process Engineering

Volumn 27, Issue 1, 2004, Pages 29-46

  Roberts, J S ^a   Gerard, K A ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CHLOROPHYLL; COLOR; DEGRADATION; ENZYMES; HEAT CONVECTION; MICROWAVE HEATING; THERMAL EFFECTS;

APPLE MASHES; FLAVONOIDS; PHYTOCHEMICALS; POLYPHENOL OXIDASE (PPO); PRESSING;

FRUITS;

MALUS X DOMESTICA;

EID: 1942471770     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2004.tb00621.x     Document Type: Article

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