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Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices

โœ Scribed by Fazaeli, Mahboubeh; Yousefi, Shima; Emam-Djomeh, Zahra

Book ID
123118495
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
830 KB
Volume
50
Category
Article
ISSN
0963-9969

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Effects of heating method and conditions
Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate
โœ Ghazaleh Hojjatpanah; Mahboubeh Fazaeli; Zahra Emam-Djomeh ๐Ÿ“‚ Article ๐Ÿ“… 2011 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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 100โ€ƒkPa). The effects of each method of heating on the quality attributes of the concentrated juice were investigated.