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The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

✍ Scribed by Irene M. Caminiti; Izabela Palgan; Arantxa Muñoz; Francesco Noci; Paul Whyte; Desmond J. Morgan; Denis A. Cronin; James G. Lyng


Book ID
107559727
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
141 KB
Volume
5
Category
Article
ISSN
1935-5130

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Effects of heating method and conditions
✍ 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.