Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica granatum L.) Juice Concentrate

Food and Bioprocess Technology

Volumn 5, Issue 4, 2012, Pages 1328-1339

  Yousefi, Shima ^a   Emam Djomeh, Zahra ^a   Mousavi, Sayed Mohammad Ali ^a   Askari, Gholam Reza ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Anthocyanin content; Antioxidant capacity; Evaporating rate; Heating method; Pomegranate

Indexed keywords

ANTHOCYANIN CONTENT; ANTIOXIDANT CAPACITY; EVAPORATING RATE; HEATING METHOD; POMEGRANATE;

AGENTS; ANTHOCYANINS; COLOR; DEGRADATION; EVAPORATION; HEATING; MICROWAVE HEATING; PHASE TRANSITIONS;

PLANTS (BOTANY);

LYTHRACEAE; PUNICA GRANATUM;

EID: 84859424562     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0603-x     Document Type: Article

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