Effects of electrical pre-treatment and alternative heat treatment applications on orange juice production and storage

Food and Bioproducts Processing

Volumn 94, Issue , 2015, Pages 443-452

  Demirdöven, Aslihan ^a   Baysal, Taner ^b  

^a GAZIOSMANPASA UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Electroplasmolysis; Microwave heating; Ohmic heating; Orange juice; Quality; Yield

Indexed keywords

ASCORBIC ACID; FOOD STORAGE; FRUIT JUICES; IMAGE QUALITY; JOULE HEATING; MICROWAVE HEATING;

ALTERNATIVE HEAT TREATMENT; CONVENTIONAL THERMAL HEATING; ELECTROPLASMOLYSIS; FUNCTIONAL PROPERTIES; ORANGE JUICE; QUALITY CHARACTERISTIC; TEMPERATURE CONDITIONS; YIELD;

CITRUS FRUITS;

EID: 84927569954     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2014.06.004     Document Type: Article

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