Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice

Journal of Food Science and Technology

Volumn 53, Issue 5, 2016, Pages 2389-2395

  Elik, Aysel ^a   Yanık, Derya Koçak ^a   Maskan, Medeni ^a   Göğüş, Fahrettin ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Blueberry juice; Color; Evaporation rate; Microwave; Phenolics content

Indexed keywords

COLORIMETRY; EVAPORATION; KINETICS; MICROWAVE HEATING; MICROWAVES; VACUUM EVAPORATION;

BLUEBERRY JUICE; EVAPORATION RATE; FIRST ORDER KINETICS; JUICE CONCENTRATIONS; MICROWAVE TECHNIQUE; PHENOLICS CONTENT; SOLUBLE SOLIDS CONTENT; ZERO ORDER KINETICS;

COLOR;

EID: 84966431029     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2213-0     Document Type: Article

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