Yield and Quality Effects of Electroplasmolysis and Microwave Applications on Carrot Juice Production and Storage

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Rayman, Ahsen ^a   Baysal, Taner ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Carrot juice; Electroplasmolysis; Microwave heating; Quality; Yield

Indexed keywords

ANTIOXIDANT; CARBOXYLESTERASE; PECTINESTERASE;

ARTICLE; BEVERAGE; CARROT; CHEMISTRY; FOOD HANDLING; FOOD STORAGE; HEAT; METABOLISM; METHODOLOGY; MICROWAVE RADIATION; PHYSICAL CHEMISTRY;

ANTIOXIDANTS; BEVERAGES; CARBOXYLIC ESTER HYDROLASES; DAUCUS CAROTA; FOOD HANDLING; FOOD STORAGE; HOT TEMPERATURE; MICROWAVES; PHYSICOCHEMICAL PHENOMENA;

DAUCUS CAROTA;

EID: 79955622659     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02156.x     Document Type: Article

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