Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate

International Journal of Food Science and Technology

Volumn 46, Issue 5, 2011, Pages 956-962

  Hojjatpanah, Ghazaleh ^a   Fazaeli, Mahboubeh ^a   Emam Djomeh, Zahra ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Anthocyanin content; Colour; Concentration; Evaporating rate; Microwave heating; Mulberry

Indexed keywords

ANTHOCYANIN CONTENT; COLOUR; CONCENTRATION; EVAPORATING RATE; MULBERRY;

CONCENTRATION (PROCESS); HEATING; MICROWAVE HEATING; MICROWAVES; PHENOLS; PLANTS (BOTANY); TURBIDITY;

ANTHOCYANINS;

MORUS (ANGIOSPERM); MORUS NIGRA;

EID: 79954493646     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02573.x     Document Type: Article

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