✦ LIBER ✦

Effect of storage conditions on the chemical attributes of Ogbomoso mango juice

✍ Scribed by O. O. Alaka; J. O. Aina; K. O. Falade

Book ID: 105898696
Publisher: Springer
Year: 2003
Tongue: English
Weight: 157 KB
Volume: 218
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-003-0800-6

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Degradation of quality attributes of swe

Degradation of quality attributes of sweetened Julie and Ogbomoso mango juices during storage

✍ K.O. Falade; S.O. Babalola; S.O.S. Akinyemi; A.A. Ogunlade 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 135 KB

Effect of drying and storage time on the

Effect of drying and storage time on the physico-chemical properties of mango leathers

✍ Henriette M.C. Azeredo; Edy S. Brito; Germano E.G. Moreira; Virna L. Farias; Lau 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 132 KB

EFFECT OF SKIN, COATINGS ON THE STORAGE

EFFECT OF SKIN, COATINGS ON THE STORAGE BEHAVIOUR OF MANGOES

✍ P. B. MATHUR; H. C. SRIVASTAVA 📂 Article 📅 1955 🏛 Institute of Food Technologists 🌐 English ⚖ 386 KB

Effect of storage conditions and time on

Effect of storage conditions and time on the chemical resistance of glass containers

✍ G. V. Kochetkova; A. S. Kozlov; A. G. Belyaeva; G. M. Mikerova; V. F. Sheloments 📂 Article 📅 1979 🏛 Springer US 🌐 English ⚖ 218 KB

Effects of heating method and conditions

Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate

✍ Ghazaleh Hojjatpanah; Mahboubeh Fazaeli; Zahra Emam-Djomeh 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 945 KB

Effects of heating method and conditions

Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate

✍ Ghazaleh Hojjatpanah; Mahboubeh Fazaeli; Zahra Emam-Djomeh 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 945 KB

## Summary Black mulberry juice was concentrated by different heating methods including conventional heating and microwave heating at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method of heating on the quality attributes of the concentrated juice were investigated.