Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice

Journal of Food Science and Technology

Volumn 54, Issue 3, 2017, Pages 679-686

  Jafari, S M ^a   Jabari, S S ^b   Dehnad, D ^c   Shahidi, S A ^b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Heat exchanger; Nano fluids; Tomato juice; Total phenolics; Vitamin C

Indexed keywords

FRUIT JUICES; FRUITS; HEAT EXCHANGERS; HEAT TRANSFER; HEAT TREATMENT; NANOFLUIDICS; NANOPARTICLES; PHENOLS;

NANOFLUIDS; NANOPARTICLE CONCENTRATIONS; SHELL AND TUBE HEAT EXCHANGERS; TOMATO JUICE; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLICS; TOTAL SOLUBLE SOLIDS; VITAMIN C;

THERMAL PROCESSING (FOODS);

EID: 85012188202     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2505-z     Document Type: Article

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