Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies

Journal of Food Science and Technology

Volumn 53, Issue 10, 2016, Pages 3695-3703

  Arjmandi, Mitra ^a,b   Otón, Mariano ^b   Artés, Francisco ^b   Artés Hernández, Francisco ^b   Gómez, Perla A ^b   Aguayo, Encarna ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Beverage; Bioactive compounds; Heat treatment; Microbial counts; Quality attributes

Indexed keywords

BEVERAGES; CITRUS FRUITS; HEAT TREATMENT; PASTEURIZATION;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; FRUIT AND VEGETABLES; LISTERIA MONOCYTOGENES; MICROBIAL COUNT; MICROWAVE TREATMENT; QUALITY ATTRIBUTES; TOTAL PHENOLIC COMPOUNDS;

THERMAL PROCESSING (FOODS);

EID: 84990987754     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2342-5     Document Type: Article

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