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

Journal of Food Science and Technology

Volumn 50, Issue 1, 2013, Pages 35-43

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

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Browning index; Evaporation rate; Microwave heating; Rotary evaporation; Total Anthocyanin Content

Indexed keywords

ANTHOCYANIN CONTENT; BROWNING INDEX; COLOR PARAMETER; CONVENTIONAL HEATING; EVAPORATION RATE; HEATING METHOD; MICROWAVE ENERGIES; MORUS NIGRA; QUALITY ATTRIBUTES; ROTARY EVAPORATORS;

ANTHOCYANINS; COLOR; EVAPORATION; MICROWAVE HEATING; PLANTS (BOTANY);

PHASE TRANSITIONS;

MORUS NIGRA;

EID: 84870354839     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0246-y     Document Type: Article

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