Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Cinquanta, L ^a   Albanese, D ^b   Cuccurullo, G ^b   Di Matteo, M ^b  

^a UNIVERSITY OF MOLISE   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Carotenoids; Microwave; Orange juice; Pasteurization; Pectin methyl esterase

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CRYPTOXANTHIN; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; BEVERAGE; CHEMISTRY; FOOD PRESERVATION; HUMAN; METHODOLOGY; MICROWAVE RADIATION; NUTRITIONAL VALUE; PILOT STUDY; RADIATION EXPOSURE; SWEET ORANGE; TASTE;

ASCORBIC ACID; BETA CAROTENE; BEVERAGES; CITRUS SINENSIS; FOOD PRESERVATION; HUMANS; MICROWAVES; NUTRITIVE VALUE; PILOT PROJECTS; TASTE; XANTHOPHYLLS;

EID: 74249094095     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01412.x     Document Type: Article

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