Production of Pomegranate Juice Concentrate by Complete Block Cryoconcentration Process

Journal of Food Process Engineering

Volumn 38, Issue 5, 2015, Pages 488-498

  Khajehei, Forough ^a   Niakousari, Mehrdad ^a   Eskandari, Mohammad H ^a   Sarshar, Mohammad ^b  

^a SHIRAZ UNIVERSITY   (Iran)

^b IRA   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ATMOSPHERIC PRESSURE; COLOR; EFFICIENCY; FREEZING; FRUITS; THAWING; VACUUM EVAPORATION;

BIOACTIVE COMPOUNDS; COLOR CHARACTERISTICS; CONCENTRATION OF LIQUID FOOD; DRY MATTER CONTENT; FREEZING TEMPERATURES; MICROWAVE ASSISTED; POMEGRANATE JUICES; SENSORY PROPERTIES;

FRUIT JUICES;

EID: 84941260058     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12179     Document Type: Article

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