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Degradation of carotenoids in orange juice during microwave heating

✍ Scribed by A. Fratianni; L. Cinquanta; G. Panfili

Book ID
116726661
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
215 KB
Volume
43
Category
Article
ISSN
1096-1127

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The e †ect of continuous-Γ‘ow microwave heat treatment of orange juice was evaluated by using parameters of quality (pectin methylesterase (PME) inactivation and ascorbic acid, free amino acids, carbohydrates and hydroxymethyl furfural (HMF) contents, as well as degree of browning). Results were comp